Eureka H and Book 

■BMBJJWBHBWMa— B— — BE— BW— 

AND 

HOME, HELPER 



A BOOK for THE HOME 



Copyrighted 1909 

By 

J. T. HARRISON 




PRICE, 25 CENTS 
By Mail 30 Cents 



ADDRDSS- 



J. T 

Perry County 



HARRISON 

GERALD, INDIANA 



LIBRARY of CONGRESS 

Two Ccoif s Received 

JUN 5 18U9 



MI 



3l> 



HENDRICKS BROTHERS, PRINTERS 
LOCANSRORT, INDIANA 



INDEX 



Household Suggestions 13 

Furniture, Furniture Polish, Rugs and Car- 
pets, Mats, Willow Goods, Linoleum 16 

Plush, Velvet, Beds 17 

Mattresses, Blankets, aBth Tubs 18 

Silver and Gold, Glass, To Cut Glass, To 

Clean Nickel 19 

Knives and Forks, Brass and Copper Lamp, 

Lamp Chimney, Kettles 20 

Paint, Varnish 21 

Piano Keys, Rust, Stain 22 

Ink Stain, Coffee Stain . : 23 

Tar Stain, Grass Stain, Grass or Mud Spots, 
Stain of Varnish or Rosin, For Stain of 
Wine or Red Ink, Fruit and Tomato Stain. 24 
Paint Stain, Rust Stain, Stoves, Cement for 

Stoves 25 

To Make a Water Filter, Whitewash, Inside 

Whitewash 25 

Government Whitewash, Washing. 27 



Flannels and Woolens, Washing Fluids 2'S j 

Soap, Another Soap 29 

Fading, Scorch SO 

Starch, To Make Boiled Starch, Bleach 21 

Gloves, Hat, Silk 32 

Lace 33 

Photographs, Wall Paper, Shoes 34 

Salt 35 

Camphor 36 

Lemon 37 

Fire . . ?,& 



Insects and Pests 

Mosquitos, Moths 

Body Lice 

Head Lice, Ants . 
Roaches . . * 



Fly Paper, Poison Fly Paper, To Drive Flies 
from House 



Mice, Rats, Potato Bugs... 

Cabbage Worms, Bed Bugs. 

How to Care for Children 

Uses of Hot Water 



Rates of Postage and Value cxf Money 

Domestic Postage 

Foreign Postage, Money Order (Domestic) . . 

Foreign Money Orders 

Registered Mail 

Money, Value of Foreign Coins in U. S. 

Mooney 

Table for Computing Interest 

Weights and Measures 

Averdupois, Troy, Apothecary, Dry Measure, 

Liquid Measure, ong Measure 

Circular Measure, Surveyor's .Measure, Square 

Measure, Cubic Measure, Miscellaneous 

Paper Measure, Marine Measure, Meteric 

Equivalents 

Weight of Produce Per Bushel 

Weights of Liquids, Weights of Metal 

Roman Numerals, Facts About the Bearth.. 
Size of Continents, Standard Time, Time in 

Different Parts of World 

To Tell Directions by Watch, Fireproof Paper 
Anniversaries and Holidays 



Wedding Anniversaiies, To Remove a Tight 

Ring, Tests of Death 69 

How to Make Cements TO 

Cement for Glass, Cement for China 70 

Cement for Crockery and Stone, Cement for 

Porcelain, Fireproof Cement 71 

Waterproof Cement, Strong Cement, General 

Cement, Emergency Glue, Jewelers' Cement 72 
Stone or Marble Cement, Iron Cement, Cement 

for Cast Iron, Fireproof Cement 73 

Solders of All Kinds 74 

Glue, Mucilage, Potato Mucilage, Paste for 
Scrap Books 7'°> 

Health Department 77 

Health '. 7S 

Advice in Accidents SO 

Drowning, Care f Sick Room SI 

Remedies for Ordinary Ills of Daily Life.... S3 

Blood, Burns and Scald 84 

Bleeding, Nose Bleeding. 85 

Bruises, Thorn and Splinter, Corns 86 

Chilblains, Felons .- 87 

Hives 88 

Ringworm, Sores 89 

Boils, Rheumatism 90 

Inflammatory Rheumatism, Sprain, Feet 92 

Mouth, Throat 93 

Chest, Eyes 94 

Cramps, Croup 95 

Colic, Choke 96 

Cholera Morbus, Cough 97 

Colds 98 

Hoarseness 99 



Cancer, Chills, Castor Oil, cholera 100 

Cholera Infantum, Catarrh, Diarrhoea, Diph- 
theria 101 

Dropsy, Earache 102 

Toothache 103 

Erysipelas, Frost Bite, Frozen Body 101 

Fevers, Grip, Sleeplessness, Whisky Habit... 105 

Heartburn, Hiccough, Headache 106 

Hay Fever, Nausea, Nervousness 107 

Neuralgia, Piles, Eczema 108 

Thrash, Tonsilitis, Poison 109 

Emetics, Vomiting Ill 

Poultices, Liniment, Oointment 112 

Charcoal, Complexion and Toilet 113 

Toilet Preparations 114 

Tan Freckles 114 

Face, Wrinkles, Red Nose 115 

Discolored Neck, Blotches, Sunburn, Pimples, 

Warts 110 

Sears, Hands, Eyebrows and Eyelashes? 117 

Tooth Paste, Breath lis 

Perfect Form, Bust HO 

Care of the Hair 1 20 

Bay Rum, Rose Hair Oil 122 

French Curlique 123 

To make Hair Grow, To Prevent Baldness. . .124 

Useful Kitchen Helps 125 

Meat, Sausage, Ham 127 

Lard, Milk, Butter 128 

Eggs 129 

Fruit, Apples, Cider 130 

Wine, Grapes 131 



Pickled Grapes, Pickles 132 

Indian Cucumber Pickles, Sweet Pickles 133 

German Sweet Pickles, Green Tomato Sweet 

Pickles, Dill Pickles 134 

Jersey Pickles, Tomato Pickle, Green Tomato 

Pickle 135 

Watermelon Pickle, Onion Pickle, New Beet 

Pickles, French Pickle 136 

Mustard Pickles, Pickled Peaches, Mixed 

Pickles, Apple Vinegar 137 

Home Made Vinegar, Piccalilli, Chow Chow. 138 
Tomato Catsup, Green Tomato Catsup, Dried 

Tomatoes 139 

Grape Catsup, Sause, Lemon Jelly 140 

Lemon Butter, Quince Jelly, Currant Jelly... 141 
Pear Jelly, Ripe Grape Jelly, Green Grape 

Jelly, Grape Jam 142 

Spiced Grapes, Preserved Strawberries, 

Blackberry Jelly, Strawberry Jelly 143 

Raspberry Jelly, Remnant Jelly, Strawberry 

Jam 144 

Apple Raspberry Jam, Strawberry-Pineapple 

Jam, Jim Jam, Brandy Peaches 145 

Tomato Relish, Peach Marmalade, Green 

Grape Marmalade, Vanilla Crabapple Jelly, 

Cranberry Jelly 146 

Sunshine Preserves, Tomato Preserves, Can- 
ning 147 

To Can Tomatoes Whole, To Can Asparagus, 

To Can Berries 148 

Canned Pineapples, To Can Strawberries, To 

Can String Beans, Strawberries Canned 

Uncooked, Mince Meat 149 

French Mince Meat 150 



Yeast and Baking Powders, Hop Yeast, Po- 
tato Yeast, Test Yeast 151 

Candies and Confections — 

Clear Lemon Candy, Lemon Cream Candy, 

Chocolate Candy, Chocolate Caramels 152 

Chocolate Drops, Peppermint Drops, Brown 

Sugar Candy 153 

Peanut Candy, Sugar Drops, Taffy, Molasses 

Honey Comb, Ice Cream Taffy 154 

Cream Candies, Butterscotch, Sea Foam 

Candy 155 

Dainty Candy, Pop-Corn Balls, Cocoanut 

Drops, Ginger Drops 156 

Soft Drinks — 

Cocoa, Iced Tea, Pineapple Lemonade 157 

Blackberry Cordial, Raspberry Punch, Straw- 
berry Wine 158 

Strawberry Sherbet, Raspberry Shrub, Lemon 

Syrup, Pine Drink 159 

Pimento Dram 160 

Syrups and Molasses 160 

Miscellaneous Helps 161 168 




. . preface . . . 



This book is purely and singularly a book for the 
home, whether in city, town or country. 

It is not merely a repetition of other books on 
the subject but aims to give a very small part of the 
numerous facts which they omit. 

It stands in a class by itself and very little if any 
of its contents will be found elsewhere in print. 

In view of the fact that this book is solely a 
household help, only home remedies and advices are 
given. If a doctor or other skilled help is employed 
he will, of course, prescribe for himself. 

When something goes wrong and something must 
be done in a hurry this little book will be found 
in need which is always a friend indeed. 

Most so called handy books are filled with 
material such as the longest river. The highest 
mountain, etc., but not so with this one. Any article 
found in these pages will be found useful and in- 
structive three hundred and sixty-five days each 
year. 

That this little book may prove itself inldspens- 
able to the homemakers and that it may serve them 
faithfully and well is the wish of 

THE AUTHOR. 



Ibousebolo Suggestions 
...anbJHbvice... 



The ambition of every intelligent housewife is 
to possess a thoroughly clean, pure, comfortable and 
attractive home. It is one of the most noble ambi- 
tions which a member of the human family can 
possess. If she is the usual type of housekeeper, 
she will have no trouble in realizing that her house 
is really and truly the Home of herself and husband 
and her family and that largely upon home surround- 
ings depends the future life and conditions of her 
children. Naturally, no pains are spared to make 
their lives one of health, happiness and icleial man- 
hood or womanhood. 

The modern woman of today has a great many 
problems in regard to up-to-date housekeeping that 
her perhaps more fortunate grandmother was never' 
called upon to solve. What wias considered a clean 
house in the days of the log house and the open fire 
place would now be termed unsanitary and unwhole- 
some. Our ancestors slept on feather beds often 
between two home-made woolen blankets and with 
all windows and doors tightly closed while today 
each of the three have almost been abandoned and 
we almost invariably sleep on factory-made or straw 



mattresses, between two sheets and the more fresh 
air we can conveniently admit the safer we feel. 

Prhaps the most perplexing problem of today is 
the problem of sanitation or that of clearing the 
house of all disease germs and unwholesome odors. 
The idea has long prevailed that soap and hot water 
will clean anything. So it will, so far as the naked 
human eye can detect, but modern appliances will 
clearly show that the more disastrous elements still 
exist uninjured and thrive in abundance. 

It is no uncommon thing to see some good old 
grandmother scrubbing with hot soap suds thorough- 
ly convinced that she is making good riddance of the 
originators of some bad disease over which her 
family doctor is loosing sleep and taxing his brain 
to the utmost in a vain effort to stamp out. 

The most reliable disinfectants yet discovered 
are carbolic acid, alcohol and bi-chloride of mercury- 
Either of these if applied strong enough and long- 
enough will kill any germ known. The trouble is 
in the proper application. 

For disinfecting a house the favorite way is to 

evaporate formaldyhyde in a stove prepared for the 

purpose. However, if the stove is not obtainable 

put about half a box of formaldyhyde in a cup or 

small pan and place over a lamp or other fire that is 

hot enough to melt it but not too fast. Close the 

i room as tight as possible and let burn all night. In 

I the morning the formaldyhyde will be gone and the 

I room after being well aired will be pure and sweet. 

I It will also kill iany moths, lice, ants, or other pests 

which chance to be present. 



It is a safe plan to have a little chloride of lime 
in all cuspidores or waste jars which must set in 
the house and especially in the sick room; also 
either permanganate of potash, carbolic acid or 
corrosive sublimite will be found a good 'air purifier 
if used in the same way. 

In scrubbing and washing floors and walls, water 
well saturated with any of these named disinfect- 
ants except formaldyhye will aid in making condi- 
tions more clean and pure. 

In the absence of anything else the burning of sul- 
phur or rubber in a tight room will improve condi- 
tions wonderfully. No one should enter the room 
while these things are being burned especially 
the formaldyhye because they are likely to suffocate. 

For disinfecting cuspidores, sinks, drains, closets 
and other waste vessels, put in lime, coperas, car- 
bolic acid, corrosive sublimite or lye. 

Any of these may also be used to immerse 
articles or in scrubbing the floors and walls with a 
reasonable assurance that they will be clean. 



f 



Household Suggestions 
&fi&3 



Furniture. 

Milk or coSd tea are excellent for toning old or 
dull furtniture. Polish with a woolen ciotfc. 

White spots on varnish J furniture may be re 
moved by holding a hot iron near the spot. 

Dents in furniture may be raised by putting three 

or four layers of common blown paper over the spot 

and holding a hot iron on it. Don't burn the wood. 

Furniture Polish, 

Here are some of the best furniture polishes 

known: 

Pale Shellac, 1 pound. 
Mastic, % ounce. 
Alcohol, 1 pint. 
Dissolve cold and apply with woolen cloth. Rub 
well 
Turpentine, y 2 pint. 
Vinegar, y 2 pint. 
Linseed oil, y 2 pint. 

Equal parts of turpentine and linseed oil. Apply 
very thin and smoothly. 

A splendid furniture polish is made by mixing a 
wineglass of olive oil, one of vinegar and two table- 
spoonfuls of alcohol; apply with a soft cloth and 
polish with flannel. 

For dark furniture use equal parts of turpentine, 
kerosene and linseed oil. Apply smoothly and rub 
dry with a woolen cloth. 

Rosin, 1 ounce. 

Shellac, 1 ounce. 

Alcohol, 1 pint. 

Linseed Oil, 1 pint. 

Moths can be exterminated or driven from up- 
holstered work by sprinkling it with benzine. The 



benzine is put in a small watering pot such as used 
for sprinkling house plants. It does not spot the 
most delicate silk and the unpleasant odor passes 
off in an hour or two in the air. Care must be used 
not to carry on this work near a fire or flame, as the 
vapor of benzine is very inflammable. 
Rugs and Carpets. 

Before sweeping a carpet or rug sprinkle the 
floor with corn meal, salt or saw dust slightly damp- 
ened. This will prevent dust. 

Paper torn into small bits and dampened will 
serve the same purpose. 

Before putting the carpet down scrub the floor 
with salt water and soap and when dry sprinkle 
cayenne pepper around near the walls and you 
will not be troubled with moths. 

If greasy spots appear on the carpet spread 
fuller's earth over the spot and set a hot iron on it 
for a short time. Leave earth on all day. 

Blotting paper used in the same way will serve 
the purpose very well. 

Ammonia and turpentine will serve to take spots 
out and will also prevent moths. 

Mats. 
Clean straw mats by scrubbing them with am- 
monia or salt water. 

Willow Goods.' 
Salt water and armonia are excellent for cleaning 
willow furniture. 

Linoleum. 
Linoleum that is much used should be thoroughly 
scrubbed and oiled with some good floor or furni- 



ture oil about twice or three times a year. The oil 
should be put on sparingly and rubbed on smoothly 
and thoroughly. 

Afterwards it should be gone over with milk or 
cream, being spread on smoothly with a mop after 
which it will look like new. The milk can be applied 
once or twice a week. 

Plush. 

Plush may be cleaned by rubbing well with 
either, chloroform, ammonia or ether. 

Velvet. 

To clean velvet place hot iron upside down, place 
a wet cloth on the wrong side of the velvet and 
holding them together draw them across the iron 
with the wet rag down, causing a steam to go 
through the velvet, brushing the top side occasion- 
ally. Don't burn. 

The same process should afterwards be applied 
to the top side to raise the piling of the velvet. The 
velvet should scarcely touch the cloth or iron. 

It may also be cleaned by using ammonia, ether 
or gasoline or some of tne cleaning fluids given in 
this book. It may be renovated by rubbing in a little 
fine <sand or chani and rubbing it thoroughly with 
a brush and then carefully dusting it out. 

Beds. 
Many people still persist in sleeping on the 
feather bad and between wooien blankets, claiming 
that without them they would surely perish. The 
fact is that it is the worst combination that they 
could contrive. As to feather beds they should 



never be indulged in as the body is buried up in 
them and no air could circulate around it, and where 
the air does not strike there disease reigns supreme. 

As to blankets tney are as good as any kind 
of cover but there should always be a sheet between 
the blanket and the body whether above or below. 

Far the most sanitary as we*, as the most com- 
fortable bed is the factory made mattress and those 
who once become used to them and realize their 
superiority will never return to the beds of cen- 
turies past and gone. 

Mattresses. 

Mattresses may be cleaned by covering the spots 
with a layer of thick paste made of starch and 
water. Let it lay in the sun till the paste dries. 
Ii not clean repeat several times then use ammonia 
or ether. 

Blankets. 

Woolen blankets should not be washed in hot 
water and should never be boned. 

Dissolve the soap in not water then put it in 
a tub of cold water and add a little borax and let 
blankets soak for several hours. Wash them out in 
clear water and hang up to dry. Streien occas- 
ionally. 

Bath Tubs. 

Enamel bath tubs may be cleaned with gaso- 
line, kerosene, turpentine, oxolic acid or a good 
sand soap. The extensive use of sand soap is not 
advised as it will wear out the enamel. 

Whiting prepared for cleaning them may be 
bought at any grocery. 



18 



Silver and Gold. 

For cleaning silver and gold jewelry. A paste 
made of ammonia and chalk is the best. It should 
be applied thonougnly and then polished with a dry 
woolen cloth. 

Vinegar applied in the same way is effective and 
dampened wood ashes are excellent. 

If the article is solid silver it can often be 
cleaned by rubbing with a common lead pencil 
eraser. If only plated it is apt to take off the 
plating. 

Glass. 

Before putting a glass pitcher in hot water tem- 
per it by pouring a little very slowly into the pitcher 
this will prevent breaking. 

Soda and hot water are used to clean glass. Also 
are ammonia, borax, alcohol and kerosene. 
To Cut Glass. 

Glass may be easily cut by keeping the edge of 
the tool wet with a solution of equal parts of cam- 
phor and turpentine. 

Another way is to take a wet match and make a 
ring with it on the inside of the glass. Strike another 
match and hold it on the outside even Avith the ring 
and run it clear around. The glass will then break 
where the mark was made. 

It may also be cut by drawing a stout string 
around the glass and drawing it briskly each way 
until there is a hot streak around it, then bury it 
in water and it will come off very smooth. 
To Clean Nickel. 

If nickel becomes rusted grease it with mutton 



tallow and let stand for a few days then rub with 
woolen cloth wet with ammonia, or apply caroon oil 
or dampened wood ashes. A thin paste made of 
whiting and ammonia will also be found effectual. 
Always polish with a dry woolen cloth. 
Knives and Forks. 

A fine powder made of crushed brick and saad 
stone is excellent for brignienmg steel knives and 
forks. Rub in the powder then in a raw potato. 

Apply sweet oil and leave on for a few days; rub 
with lime and polish with a dry woolen cloth. 
Brass and Copper. 

Oxalic acid is excellent for cleaning old brass or 
copper which has become discolored. Dissolve a lit- 
tle in water and apply with a cloth fastened on a 
.p + ick. Do not let it get on the skin. 

*— rnonia water will also be found useful; also a 
mixture of salt and strong vinegar. 

Lamp. 

To prevent a lamp from smoking soak the wick in 
vinegar for twenty-four hours. Let dry before using. 

When filling lamps place a small lump or camphor 
in the oil and it will greatly improve ihe light and 
make the flame clearer and brighter. 

Lamp Chimney. 
To toughen lamp chimneys put them in a kettle 
of cold water and heat to boiling, then let it gradu- 
ally cool and they will not break from heat. 
Kettles. 
To clean copper kettles take half a lemon, dip 
it in salt and rub till stain- disappears then polish 
with woolen cloth. 



20 



Keep an oyster shell in your tea kettle. It will 
prevent crust from forming on the inside. 

If kettles are greased will on the outside the 
smoke can be easily rubbed off. App'ly the grease 
before setting them over the fire. 

To prevent iron kettles from rusting grease them 
on the inside and let stand for twenty-four hours. 
Build a fire on the inside and burn off all the grease. 
Clean it thoroughly and it will never rust. 

Paint. 

A good paint for home use is: five pounds of 
whiting, two quarts of sweet milk, and two ounces 
of fresh slacked lime. Put lime in a stone jar. Pour 
on enough milk to appear cream. Stir a little then 
pour in the rest of the milk and stir in the whiting. 

Apply it as ordinary pain.. 

A cheap farm paint can be made from one gallon 
of skim milk, three pounds Portland cement, dry 
paint powder to give desirea shade. This compound 
must be kept well stirred, as the cement settles. 
Stir up not more than one day's supply at a time. 

Varnish. 

For coating any kind of metal. Copal one part; 
oil of prosemaiy, one part; alcohol, three parts. 
Apply hot. 

Varnish for iron or steel: 

Grains of Mastic, 10 parts. 
Camphor, 5 parts. 
Candrach, 5 parts. 
Elemi, 5 parts. 
Enough alcohol to dissolve. 

Varnish for Brass. 
Alcolhol, 1 quart. 



21 



Orange Shellac, iy z ounces. 

Gum Sandarach, ^4 ounce. 

Gum Eliml, % ounce. 

Keep warm for two or three days stirring oc- 
casionally. 

Piano Keys. 

Piano keys which have become, discolored may 
be cleaned and brightened by rubbing with alcohol 
and polishing with woolen cloth. 

Milk will also clean them and keep them white. 
Rust. 

To prevent steel or iron -roni rusting many things 
are recommended. "We name here a few of the best 

1. Mix five pints of turpentine and one pint of 
fat oil varnish. Rub on well with cloth or sponge. 

2. Apply sweet oil and lay away for three or 
four days and then rub with lime. Apply sweet oil 
again wrap and lay away for few days. 

3. One part rosin and three parts lard is an ex- 
ce<icnt oil, Also kerosene and parafifine. 

4. Another cleanser is equal parts of ether, alco- 
hol and ammonia. 

Stain. 

To remove grease from cloth, wet a cloth with 
benzine, ether, chloroform or ammonia. Place piece 
of blotting paper under the cloth. Then begin by 
rubbing from the outward extremities to the middle 
of the spot to keep it from spreading. After clean- 
ing wash with clotn wet in clean water. 

A paste of starch or flour wnl remove blood 
stains. 

If this does not remove it, saturate with kero- 
sene and wash in cold water. 



22 



The Value of "Javelle Water" was known to our 
grandmothers for whitening linen and taking stains 
out of white goods. Household ammonia and other 
substitutes have become popular, because they are 
easily obtained at the grocer's, but cannot be called 
superior to "Javelle Water." For fruit stains it is 
invaluable, or for mildeAv and rust. To make a quan- 
tity — four pounds bicarbonae of soda, one pound of 
chloride of lime, put the soda into a kettle over the 
fire, add one gallon of boiling water, let it boil from 
10 to 15 minutes, then stir in the chloride of lime, 
avoiding lumps; use the mixture when cool. Baby 
linen and children's pinafores will be benefited by 
"Javelle Water." and it should be in every laundry- 
Keep in bottle tightly corked. 
Ink Stain. 

Ink is often of a kind that nothing will remove 
and often stays as long as the goods last. However, 
a mixture of two parts of cream of tartar and one 
part of oxalic acid will often remove it. Wet the 
spot and rub the mixture thoroughly afterwards 
wash with wet cloth. 

Let soak in sweet milk until milk is colored, then 
change the milk until it ceases to be stained. Wash 
well after treatment. 

Salt and lemon water are also excellent for 
washing it. 

Magnesia is recommended to clean almost any- 
thing that can be cleaned at all. 
Coffee Stains. 

To remove coffee stain take nine parts water, 
one part glycerine and one part ammonia water. 



23 



Leave an for twenty-four hours. Remove and rub the 
spot with dry bread. If there is fear of fading the 
ammonia may be left out. 

Tar Stain, 
xar stain may be removed by using benzine, gaso- 
line or even turpentine. 

Grass Stain. 
Kub the spot with sorghum molasses and wash 
with soap and water. 

Grass or Mud Spots. 
As a remedy for that most exasperatnig discovery, 
a mud stain or grass stain upon an otherwise spotless 
linen suit, remove ail possible soil with a dry brush 
aind apply with a clean sponge any one of the stand- 
ard "cleaners" in popular use for white shoes. This 
simple process is astonishingly successful, as the 
white liquid quite obliterates the stain, and if applied 
with a damp instead of a wet sponge, the garment 
will be immaculate and ready to wear in 15 minutes. 

Stains of Varnish or Rosin. 
For stains of this kind benzine, ether or turpen- 
tine will be found effectual. 

For Stains of v.ine or Red Ink. 
Use ammonia, alcohoi and ether. Apply with wet 
cloth. 

Fruit and Tomato Stain. 
Stretch stained portion over bowl and pour boil- 
ing water through it. If necessary rub in glycerine 
and wash with hot water and soap. 

If fruit stains are attacked while still fresh they 
can often be removed by holding over a bucket 



24 



and pouriQg hot water througu it. 
Paint Stain. 
To renjove paint from clothing grease and rub 
the spot well wdta vaseline then Tub with a cloth wet 
in bengine and turpentine or chloroform. 

Rust Stain. 

Wash well then put tablespoonful of borax into 
bowl of water. Spread oxalic acid over top of cloth, 
then dip entire cloth into water, acid and all and 
leave for twenty minutes. Afterwards use ammonia 
water. 

Lemon juice and salt will sometimes clean it. 

Spirits of turpenune four ounces, tincture of cam- 
phor one ounce, flour or emery one-half ounce. Mix, 
shake well, saturate cloth and polish out rust. 

Stoves. 

When putting away the stove for the summer 
apply kerosene or sweet oil or both to keep it from 
rusting. 

To brighten silver trimmings, mix one part sweet 
oil, two parts turpentine and one part emery dust. 
Dip woolen cloth in this mixture and rub till it 
becomes bright. 

If the stove pipe becomes dirty or filled up place * 
a small piece of zinc in the stove. It will do the 
rest. 

Cement for Stoves. 

If a stove becomes cracked, a good cement for 
filling it can be made of equal parts of &alt and 
wood ashes and enough water to make a paste of it. 
Daub up well all the cracks and let it dry. 



25 



To Make a Good Water Filter. 

Take a large pail or keg. Cut a one inch round 
hole in the bottom and piace a tube about two inches 
long in the hole making it tight on the under side 
pointing downward. Select about a gallon of small 
stone pebbles the size of a pea and of uniform size 
and wash them thoroughly clean. Put them in the 
vessel to the depth of about three inches. Cut a 
piece of very fine woolen cloth so that it will fit the 
bucket on top of the stones very tightly all around 
the edges. Get enough charcoal to make a layer 
about six inches thick on top of the cloth. Beat up 
the charcoal but not fine enough to pack. Over this 
place another cloth like the first very tight so that 
water cannot get down the sides of the vessel. On 
top of this place about six inches of sand. The 
finer the better and very clean. Over this place 
another woolen cloth and then put a layer of fine 
stone on top. 

It is well to let water run'i through this for a few 
days before using. 

Whitewash. 

Whitewash that will not fall off. 

Make ordinary whitewash and boil it for twenty 
minutes, then for each gallon add one half-pint of 
good flour, one tablespoonful of powdered alum, a 
half-pound of glue and one-half pound of light brown 
sugar. Add while the wash is boiling. 

Inside Whitewash. 
Soak one-fourth pound of glue over night in tepid 
water. Pour off the water and put the glue in a tin 
vessel with a quart of clean water. Set this vessel 



26 



in a kettle of water over a fire until it boils, then 
stir till the glue is dissolved. Put seven pounds of 
Paris white into another vessel, add hot water and 
stir until it is right for whitewash, then stir in the 
glue. Apply hot. 

Government Whitewash. 

Slack y 2 bushel of unslacked lime with boiling 
water, keeping it covered during the process. Strain 
it and add a peck of salt, dissolved in warm water; 
3 pounds of ground rice put in boiling water and 
boiled to a thin paste; y 2 pound of powdered Spanish 
whiting and a pound of clear glue, dissolved in warm 
water; mix these well together and let the mixture 
stand for several days. Keep the wash thus pre- 
pared in a kettle or portable furnace, and when 
used, put it on as hot as possible, with painters' or 
whitewash brushes. Coloring may be put in and 
made of any shade. Spanish brown stirred in will 
make red pink, more or less deep, according to the 
quantity. Finely pulverized common clay, well 
mixed with Spanish brown will make a reddish stone 
color. Yellow ochre stirred in makes yellow wash, 
but chrome goes farther and makes a color generally 
esteemed prettier. The darkness of the shades is 
determined by the quantity of the coloring used. 
Green must not be mixed with lime. 

This whitewash is good for stone, wood or brick 
It is used by the national government wherever 
whitewash is needed. 

Washing. 

Fine colored articles should not be boiled or 
scalded as it is often the cause of fading. Never 



allow them to freeze while wet nor place an 
extremely hot iron over them as it also injures the 
coloring. It would be best to use some of the 
remedies for fading given elsewhere in this book. 
Flannels and Woolens. 

To wash red flannels mix a handful of flour in a 
quart of water and boil ten minutes. Add this to 
enough warm suds to wash the flannel. Rub gently. 
Rinse it in three or four warm waters. 

New flannel should be shrunk beEore making up. 
This may be easily done by placing it in a tub of 
hard water and leaving it till it sinks to the bottom. 
Take out and hang up where it will drain and then 
dry. Do not wring. If this is done they will not 
shrink if they are properly washed afterwards. 
Never boil. 

Woolen goods whether flannel or not, should 
not have soap rubbed on them. A little suds as 
warm as the hands can bear is best. They may be 
run through a good wringer but never wring with 
the hands. 

Below we give some of the best washing com- 
pounds known: 

Washing Fluids. 
Slacked Lime, y 2 pound. 
Sal Soda, 1 pound. 
Soft Water, 5 quarts. 

Boil for twenty minutes, stirring well; let settle 
and pour off the fluid in a jug for use. Keep well 
stopped. 

Let your clothes soak over night in clear water. 
Wring out and soap. Heat a kettle half full of 



28 



water and put in a: pint or more of the fluid. Put 
in your clothes and boil for thirty minutes then rub 
through one suds and they will be clean. 

A tablespoonful of turpentine put in white clothes 
while boiling them will make them whiter. Kerosene 
is used for the same purpose. 

Borax is a good whitener. It should be stirred in 
the rinsing water. 

Another good washing fluid is made of: 

Concentrated Lye, 1 pound. 

Borax, 1 pound. 

Salts of Tartar, 1 pound 

Limp Ammonia, 1 pound. 

Rain Water, 1 gallon'. 

Heat water and put in lye tlien let cool. Add 
other parts one at a time strring them in well but 
doc while hot. 

Use one or two pints to a tub of water. 
Soap. 

To make hard soap take five pounds of grease, 
melt and let cool. Put one quart of hot water in a 
crock, then put in it one tablespoonful of borax and 
one box lye. When 1 this cools, melt the grease and 
pour them slowly together, stirring well. Stir ten 
minutes and let cool. Cut into cakes and let dry. 

Another good feoap can be made from five cents 
worth each of borax and resin, two cans of lye and 
nine pounds of grease. Put the borax, resin and 
lye in four and one-half gallons of water and heat 
to boiling. Then add the grease and boil till thick. 
Let stand over night and cut into cakes. 
Another. 

Take one can of lye, one tablespoonful of 



29 



ammonia, one tablespoonful of borax, three pints of 
water and five pounds of lard. Boil and stir until 
it is thick. 

Another. 

Eight and one-half gallons of water, eleven pounds 
of 'any kind of soap grease, two pounds of rosin, one 
pound of borax, four cans of any kind of concen- 
trated lye. Put into kettle Avhile cold, boil one hour, 
stirring all the time. Let cool, cut out and dry. 
Fading. 

Strong salt water is generally used to set the 
color in colored clothes. 

A tablespoonful of oxgall to each gallon of water 
is also extensively used. 

Soda will preserve the color of purple and blue. 
Vinegar will do the same for pink and green. 

Half-pound of saltpeter to each two gallons of 
water will be found effectual. They should be 
soaked for several hours. 

Also try one ounce of sugar of lead to each 
gallon of water. Let it stand for twenty-four hours. 

A tablespoonful of cream of tartar will fade 
colored cloth white. Boil it. 



Scorch. 

If a scorch is bad enough to burn the threads of 
a fabric it can never be remedied. However if it 
only spoils the color it can often be taken out. 

Mix one ounce of onion juice with an ounce of 
Fullers earth, an ounce of shredded soap and a 
winegrassful of vinegar. Heat till soap is dissolved. 
Let it get cold before applying. Rub over the spot 



and leave on till it is perfectly dry. Wash it 
thoroughly and iron smoothly. 

Scorch may sometimes he removed by the appli- 
cation of lemon juice every hour and keep laying in 
the sun for one or more days. 

Starch. 

In starching colored clothing, for every pint of 
starch dissolve a piece of alum as large as a hickory 
nut. It preserves the color and gloss. 

A teaspoonful of powdered salt added to each 
gallon of starch makes ironing easier and the clothes 
look better. 

Borax is said to be preferable to starch for doing 
up fine lawn and muslin. 

Two or three tablespoonsful of kerosene to a 
gallon of starch will make it much better and will 
add to the lustre of old prints. The odor will soon 
disappear. 

To Make Boiled Starch. 

In making boiled starch take a teacupful of 
starch and dissolve it in cold water. Add one tea- 
spoonful each of salt and granulated sugar, and a 
small piece of lard. Pour in about four quarts of 
boiling water end stir all the time. Starch made 
in this way never will stick to the irons. 
Bleach. 

To bleach cotton, soak them well with strong 
blueing and then boil it out. As this does not 
always work on new goods a stronger solution is 
used. 

Take one pound of chloride of lime and one 
tablespoonful of sal soda to each thirty yards of 



31 



cloth. Put the cloth in a tub with the powder and 
pour in enough water to cover it and leave thirty 
minutes. Take out and boil in strong soap suds 
immediately. Rinse clean to prevent rotting. 

New cloth should be wet thoroughly and then 
dried before the process. 

To whiten linen, to every 10 gallons of water 
used add a large handful of powdered borax. 

Gloves. 

If the gloves are stained all over put them on and 
wash them in hartshorn, the same as washing the 
hands. 

Spots may be removed by rubbing them with 
ammonia. Dim spots may be removed by rubbing 
with bread. 

To clean leather gloves rub with a cloth dipped 
in ammonia water, ether or alcohol, or a mixture 
of all. 

Hat. 

To bleach a straw hat, moisten salts of lemon 
with a very little water and apply with an old tooth 
brush. 

Oxalic acid dissolved in water may be used in 
the same way. 

They may also be cleaned by applying benzine, 
gasoline, ammonia or peroxide of hydrogen. When 
applying any of the cleansers be careful that they 
touch every place on the hat or it will be spotted. 
After cleaning, wash well with clear water. 

Silk. 

To wash silk mix one-fourth pound honey, one 
pound good soft soap, one gill of gin and one pint of 



32 



rain water. Lay silk on clean surface and rub the 
mixture well into it. Then rinse well in soft, clean 
water. Do not wring. Shake till nearly dry, iron on 
wrong side. 

Another way to clean silk is to grate raw potato 
to a very fine pulp. Add twice as much water as 
there is of the pulp. Let it stand all day or night, 
stirring it occasionally, then run it through a very 
fine sieve and let it settle. Pour off the waiter and 
sponge the silk with it. Afterwards rinse thoroughly. 
Repeat if necessary. It will not injure the finest 
silk. 

Never wash silk in hot water and never rub soap 
on it. Is should be washed in very thin lather. 

If silk becomes slick or shiny sponge it with 
equal parts of alcohol and ammonia. 

Alum is said to improve the color of old silk. 
Especially blue. 

Mud stains may be removed from silk by rubbing 
it with a flannel cloth wet with alcohol. 

Lace. 

To clean fine lace bury it in flour and rub it 
thoroughly. This may have to be repeated several 
times but it will make them perfectly white in the 
end. 

To clean lace curtains soak them in gasoline and 
water over night. Wash them thoroughly and 
scald them with boiling water. Don't boil. 

Never rinse white lace in blue water under the 
impression 1 that this will improve the color. Real 
lace Should be finally rinsed in skim-milk, which 
will give it a soft, creamy tint. 



Photographs. 

Photographs may be almost or quite restored to 
their original color by rubbing tliem with kneaded 
rubber. It can be obtained at any book store. 

The mounting may be cleaned by rubbing with 
turpentine, ammonia or alcohol. 

Wall Paper. 

To clean wall paper take flour and add a little 
ether, alcohol, ammonia and alcohol. Add enough 
water to make a good dough and knead it thoroughly. 
Form a ball of the dough and roll it over the spot, 
always rolling the same way. It will in time remove 
all dirt and grease. 

Another reliable cleaner is pipe clay. Mix it 
with enough water to make a good paste. Spread 
it over the spot and let stand for twenty-four hours. 

Spirits of wine is recommended, also is bread 
dampened with ammonia water or merely water. 
Shoes. 

If the shoe is too tight fill it with threshed 
wheat or shelled corn. Pour it full of hot water 
(not hot enough to burn the shoe) and let set all 
night. The grain will swell and stretch the shoe. 

Shoes well rubbed and soaked with castor oil 
will turn water. 

Grease gathered from a steam engine is excel- 
lent for softening shoes. So also is kerosene. 

If shoes i&queak set them in water just over the 
soles and leave them over night. 

To save shoe soles melt two parts tallow and on© 
part rosin together. Set shoe eoles in it while warm 
and they will last much longer. 



Another. 

A coat of gum of copal varnish applied to the 
soles of boots and shoes, and repeated as It dries 
until the pores are filled and the surface shines like 
mahogany, will make the soles waterproof and make 
them last longer. 

Another way of making them waterproof is: 
To about one pound of beef or mutton tallow add 
about one-fourth pound of old rubber (from over 
shoes) cut very fine and boil until the rubber is all 
dissolved. Rub well into shoes while still warm. 

If the shoe is too tight lay a hot wet cloth over 
the tight place. Change when cold several times. 
This will cause the shoe to take on the shape of the 
foot. 

Salt. . 

Salt, although one of the most common articles 
is found in more homes than any other household 
article, and its uses are manifold. 

Dissolved in warm water it is a splendid wash 
for sore eyes. 

Clothing soaked in a strong solution of it before 
being washed will not fade. 

A tablespoonful of &alt to a cup of water is a 
quick and effective emetic. 

Salt is good for washing silk and ribbons, cleaning 
china and glassware and for cleaning unvarnished 
and willow furniture. 

Salt is a good tooth powder being better to pre- 
serve the teeth and invigorate the gums than many 
of the prepared washes and soaps. 

Salt put in whitewash mafces it stay on longer 
and look better than anything else. 



35 



Salt water is a good wash for sore throat. Used 
in the bath it will relieve nervousness and will often 
stop bleeding from a pulled tooth or from the lungs 
or stomach. 

If the feet are bathed in strong salt water it will 
stop neuralgia and held i<m the mouth will relieve 
nervous headache. 

Salt water is an old remedy for coilc, cholera 
morbus and neuralgia and is a good wash for sprains 
and bruises. 

Salt is used for cleaning brass, and copper and 
is a reliable fertilizer. 

Water will boil quicker and ice will freeze 
quicker and harder if salt is added to it. 

A little salt placed on top of a candle will make 
it last longer. 

An ordinary bottle cork placed in the salt jar 
will keep it from becoming damp or put a few 
grains of rice in each salt cellar or jar. 

Camphor. 

In the early days, the use of camphor was uni- 
versal. Every Grandma had it at hand and a 
household was incomplete without it. 

Camphor is good for chafing away insects such 
as flies, nats and fleas. 

If it is spread over the face and hands it will 
drive away mosquitoes. 

It is excellent for cleaning glassware and fine 
polished wood. 

A cold can often be checked by taking a fey? 
drops when first felt. 

The best way to prepare camphor is to dissolve 



it in alcohol or whisky. It should not be rnada 
strong. 

Camphor will restore a person who has fainted 
by holding it to their nostrils. 

It will relieve the sting of insects or the sting- 
ing from nettles and thistles. 

It is a splendid remedy for blisters and sore lips. 

It is often used to retard fever when no other 
means is at hand. 

Lemon. 

The juice of a lemon in hot water on awakening 
in the morning is am excellent liver corrective, and 
for stout women is better than any anti-fat medi- 
cine ever invented. 

Glycerine and lemon juice, half and half, on a 
bit of absorbent cotton, is the best thing in the 
world wherewith to moisten the lips 'and tongue of 
a fever-parched patient. 

A few drops of lemon juice in plain water is an 
excellent tooth wash. It not only removes the 
tartar, but sweetens the breath. 

A teaspoonful of the juice in a small cup of black 
coffee almost certainly relieves a bilious headache. 

The finest of manicure acids is made by putting 
a teaspoonful of lemon juice in a cupful of warm 
water. This removes most stains frOm the fingers 
and nails and loosens the cuticle more satisfactorily 
than can be done by the use of a sharp instrument. 

Lemon juice and salt will remove rust stains 
from linen without injury to the fabric. Wet the 
stains with the mixture and put the article in the 
sun. Two or three applications may be necessary 



37 



if the stain is of long standing, but the remedy 
never fails. 

Lemon juice (outward applications) will allay 
the irritation caused by the bites of gnats or flies. 

Lemon peel (and also orange) should all be 
saved and dried. It is a capital substitute for kind- 
ling wood. A handful will revive a dying fire and 
at the same time delicately perfume a rom. 
Fire. 

If the house you are in is on fire and your room 
becomes full of smoke get down on your hands 
and knees and crawl along on the floor until you 
reach the window. If it is possible to escape 
through the wimdow do not open the door. 

If you can find water in the room wet a towel or 
cloth and hold over the mouth to breathe through 
Do not breathe through the nose. 

Above all do not get excited. Keep your wits 
about you and look for the best means of escape. 

If you 'are in a strange place it would be well to 
examine doors, windows and other avenues of 
escape before going to bed. 

If your clothing catch fire do not run. Roll on 
the floor and cover with a blanket or piece of car- 
pet. This will smother the flame. All air must 
come from below the fire in order for it to burn 
and if the air is shut off it will go out. 

If you hair takes fire roll it in a towel or sheet 
and smother it out. 

If a lamp is broken and the oil catches fire do 
not throw water on it. This only spreads the fire. 
Smother it by throwing on damp cloths or sand, 
clay, damp flour or some other damp powder. 



38 



INSECTS AND PE,STS 

«r ir 

Mosquitoes. 

To drive away mosquitoes place a small piece of 
camphor gum in a tin vessel and hold over a lamp 
until it evaporates. The room should be closed 
tightly. 

To keep mosquitoes from biting mix one-half 
teaspoonful of menthol and one ounce each of 
alcohol and water. Shake well and apply to ex- 
posed parts. 

Kerosene will usually keep them away, but if, 
very disagreeable. 

Old paint buckets, tin cans, buckets and other 
old vessels are good quarters for mosquitoes and 
should not be allowed to lie around and rust near 
the house. 

Oil eucalyptus, 1 ounce; powdered talcum, 2 
ounces; powdered starch, 14 ounces. Mix. This 
powder is to be rubbed into the exposed parts of 
the body to prevent the attacks of the insects. 

Oil of citronella rubbed on the face and hands 
will keep mosquitoes away. 

Moths. 
Moths are one of the more stubborn pests with 
which the housekeeper has to deal. What will 
exterminate them in one house only .seems to make 
them worse in another. The more effective remedy 
is to evaporate a half-box of formaldahyde in a 
lamp made for the purpose. This is of course very 



39 



expensive and the people seek a more common 
exterminator. 

One remedy is to wrap up several lumps of 
camphor gum in the clothing and bind well before 
putting away. Brushing them all over well two 
or three times with turpentine and putting them in 
a»ni 'air tight paper sack. Benzine may be used in 
the same way. 

Cayenne pepper and tobacco are often used with 
good results. 

Many preparations are manufactured which are 
very good. 

Old-fashioned perfume bags to put in among 
clothing, also serve as a< preventive for moths, can 
be made by using half an ounce of cloves, mace, 
nutmegs, caraway seed, cinnamoini, and tanquine 
leaves and three ounces of Florentine orris root. 
Have all ground to a fine powder, mix nicely, and 
put up in small linen bags to place amongst the 
clothing. 

A vial of camphor or oil of cedar left uncorked 
and set in the wardrobe will oftem keep them out. 
Lice — Body Lic». 

There are several receipts for getting rid of 
body lice. Perhaps the best one is to literally 
burn them out. Boil everything in which they can 
get in plenty of water for a long time. Dry them 
and iron them all over, inside and out and especially 
the seams with a scorching hot iron. 

You would make no mistake in putting plenty of 
salt in the water while boiling. 

After you have taken out the clothing, mattresses 



blankets, etc., close the room tight and burn sulphur 
or formaldahyde to purify the room. 

Some advise that the body be anointed with red 
percipitate for one night and then washed off. 

Gasoline mjay be used on the mattresses, or they 
may be left in the room white it is being disinfected. 

Head Lice. 

Head lice au:d nits may be exterminated by 
greasing the hair thoroughly with a strong mixture 
of lard and red percipitate. This should be kept 
up for two or three days. Wash the hair thoroughly. 

Alcohol will kill them and also will strong vine- 
gar. 

Ants. 

Ants are the most annoying pest with which 
•the housekeeper and cook have to contend. They 
find their way. into everything made to eat no mat- 
ter how well concealed. 

Lard is their favorite dish, butter being next and 
when once in either one of them it has to be thrown 
away. 

No exterminator has as yet been provided that 
can be thoroughly relied upon but some of the 
best will be here given. . 

1. Oil of Pennyroyal scattered around their 
haunts will usually exterminate them. Care should 
be taken in its use as it is poison. 

2. Borax and red pepper, mixed in proportion of 
two to one, will drive them away. 

3. A few bruised leaves of wormwood laid 
around the places where they are bad will some- 



41 



times drive them away. Quick lime is also used 
with good results. 

4. Set the lega of your safe each into a tin 
tomato can then fill with water and set the safe a 
little way from the wall and they can't get into it. 
A little coal oil may 'he put in on the water if 
desired. 

5. Grease a plate with lard and set it where 
the ants can get to it. Place something from the 
table to the top of the plate for them to climb up 
on. The plate will soon be full. Kill by burning 
or scalding and bait again. This is said to be 
particularly good for red ants. 

6. Strong whole cloves or bruised tansy leaves 
well scattered around the premises will be found 
effective. Salt has been used with some success 
so also has ammonia. 

7. Take a large sponge, wash it well, press it 
very dry; by so doing it will leave the small cells 
open; lay it on the shelf where they are most 
troublesome, sprinkle some fine white sugar on the 
sponge; two or three times a day take a bucket of 
boiling water to where the sponge is, carefully drop 
the sponge in the boiling water, and you will slay 
them by thousands, and soon rid the house of those 
troublesome insects. When you squeeze the sponge 
in water you will be astonished at the number that 
had gone into the cells. 

Roaches. 

Roaches are the worst to the kitchen or where 
provisions are kept They go about at will all night 



42 



but when daylight comes they hie them for their 
hiding places in closets, under shelves or cupboards, 
behind safes, in the basement or even under old 
mops, brooms or any old clothes that may be lying 
on the floor or in the cellar. 

Get a good powder or insect spray (not liquid) 
and fill it with powdered borax. 

Spray all over kitchen, pantry and all places 
where they can be seen. Do this every night so 
long as a single roach can be seen. The more they 
are sprayed the better. 

Hellebore powders may be sprinkled over the 
floor with good results. Also black pepper and 
ammonia water. 

Apply borax, 9 ounces; starch, 2y 2 ounces; cocoa, 
1 ounce. Mix. 

Close the room or rooms tightly as possible and 
burn celluloid of any description — an old collar or 
cuff — and place on the floor and keep out for thirty 
minutes. The fumes will kill all roaches. 

Fly Paper. 
To make fly paper take one-half pound of glue 
and two-thirds pint of sorghum molasses. Mix and 
spread on paper white hot. 

Poison Fly Paper. 

Sodium arsenate, 1 ounce; simple syrup, 4 
ounces; water, 16 ounces. Dissolve. Saturate 
bibulous paper with the solution and dry. 

To Drive Flies from the House. 

S&turata small cloths with oil of sassafras and 
lay them in windows and doors.. 



Mice. 

Bait mouse traps ■with pumpkin seeds. They 
are fond of them and will go through almost any 
thing to get to them. 

To keep mice from clothing saturate them well 
with strong camphor, before putting away. Put the 
camphor on the lining or on separate cloths wound 
up in them as it might make spots on the outside. 
They should be watched very closely. 

Spread tartar emetic on something that mice 
will eat. They will not bother that place again. 
Rats. 

1. Sulphate of potassium poured into rat holes 
will drive them away. 

2. Chloride of lime if scattered around thickly 
will drive the rats away. 

3. Sprinkle dry concentrated lye from box in 
their holes and you need expect no more visits from 
the rodent gentry. 

The best bait for rat traps is some kind of meat 
saturated in I'hodium oil. 

Potato Bugs. 

Prominent potato growers state that two or three 
flax seeds planted with each hill of potatoes will 
effectually keep away all bugs. 

Many claim that they can only get rid of them 
by a spray or some such method. 

Paris green is a favorite spray, also are carbolic 
acid, kerosene and lime water. 

One remedy which, though hard to apply, is 
surely effective, is knocking them off and plowing 
them under. 



44 



Cabbage Worms. 

To keep worms from cabbage, dissolve one pint 
of salt in three gallons of strong soap suds. Pour 
one pint of this solution over each head and while 
it is wet throw two or three handfuls of dirt over 
each. Repeat twice a week for three or four weeks. 
Dry dust alone has often been found effectual. 
Bed Bugs. 

If the bedstead is old it should have a thick coat 
of good paint, filling all the cracks where the bugs 
are likely to hide and kill all that are present. In 
the absence of paint soap may be used to a good 
advantage ion filling the cracks. 

1. Apply a mixture of: One ounce of camphor 
gum; one ounce of corrosive sublimate and one-half 
pint of turpentine. 

2. Try one ounce of cedar oil to a pint cf gasoline. 

3. Brush beds thoroughly with bi-chloride of 
mercury. 

4. Burn brimstone in a closed room for half a 
day. 

Strong alum water poured in their haunts is said 
to rid the house of almost any insect known. 



W 



45 



fiow to Care For Children 



Too many people have been taught in the old 
schools in regard to babies and children. In spite 
of the advances in all other things they seem to 
hang to grandmother's way of handling the children. 
No difference how sick they are they begin to make 
and serve tea of some old weed or even worthless 
junk that dates back to witchcraft. While some 
herb teas may be and are good medicines, no child 
who is too small to teil their thoubles should be 
neglected by experimenting with them. As an adult 
needs a doctor, so does a child ten fold and where 
one adult dies fully ten infants and children pass 
away. 

Children should not be dressed too heavily. Soft 
warm underclothing are of course necessary, like- 
wise warm stockings and shoes, but do not bundle 
up the head and neck and throat as It causes the 
whole body to become hat and sweat. When the 
exercise ceases or they leave the fire the body 
becomes suddenly chilled and a severe cold is the 
result. 

Pin baby's skirts to the bed to keep him from 
falling out. 

Be careful that he does not choke. 

Keep children indoors in bad weather but give 
them the advantage of a fair day for they are not 
like older people, able to get their exercise and 
airing by aa occasional trip out to atttead the chorea, 



46 



Uses of Hot Water 
*r *r 

When you are tired try taking a drink of water 
as hot as can be borne. It is the best remedy known 
to relieve fatigue. 

When the body is hot it is a better cooler 
than cold water. 

Apply hot water to the feet and back of the head 
for headache. 

A towel or flannel doubled several times and 
wrung out of hot water applied to the neck and 
throat will relieve croup or sore throat. 

Hot water is an excellent wash for the eyes 
whether sore or not. 

Hot water applied to the joints will relieve rheu- 
matism. 

A towel wet with hot water and placed over the 
chest will often relieve congestion of the lungs. 

Hot water is very soothing to the stomach and 
bowels and a glass before breakfast each morning 
will relieve constipation. 

In fact hot water will help almost any ailment 
for a short time at least. 



Rates of Postage and 
Value of Ittoney 

PgP"~ 



Postage — Domestic Postage. 

Domestic postage applies to the Uaited States 
and its possessions, which are: Porto Rico, Hawaii, 
the Philippines, Guamtutulia including all adjacent 
islands of the Samoan group which are possessions 
of the United States, the Canal Zone and the islands 
of Perico, Navs, Culehra and Flamenco. Also to 
Canada, Mexico, Cuba and the agency at Shanghai, 
I China, England and Germany. 

First Class Postage — Includes all written matter, 
all matter closed against inspection, and all matter 
though printed, which has the nature of actual 
and personal (individual) correspondence, except 
that certain writing or printing may be placed upon 
matter of the second, third and fourth classes with- 
out increasing the rate. 

Rate two cents for each ounce or fraction thereof. 
Limit of weight, four pounds. 

Post cards one cent each. 

Second Class — Includes all newspapers and 
periodicals which bear the authorized statement: 
"Entered at the Postoffice as second-class mail 
matter." 

Rate — one cent for each four ounces or fraction 
thereof. No limit of weight. 

Third Class — Includes all printed matter upon 
paper not having the nature of actual personal cor- 
respondence, except newspapers and periodicals 
bearing the statement: "Entered at the Postoffice 
as second-class matter. Photographs belong to the 
third class. 

Rate — One cent for each two ounces or fraction 



51 



thereof. Limit four pounds, except it be on single 
book. 

Fourth Class — Includes all merchandise and all 
other matter not comprehended in the first, second 
and third classes. 

Rate — One cent for each ounce or fraction 
thereof, except seeds, bulbs, roots, scions and plants 
which are one cent for each two ounces or fraction 
Limit four pounds except it be a single book. 

Foreign Postage. 
Rates of postage to all foreign countries other 
than before mentioned are as follows: 

Letters for each half-ounce or fraction of half 

ounce 5 cents 

Single post cards (including souvenir cards) 2 cents 
Double post cards (including souvenir cards) 4 cents 
Printed matter of all kinds, for each two 

ounces or fraction of two ounces 1 cent 

Commercial papers for the first ten ounces 

or less 5 cents 

And for each additional two ounces or frac- 
tion of two ounces 1 cent 

Samples of merchandise, for the first four 

ounces or less 2 cents 

And for each additional two ounces or frac- 
tion of two ounces 1 cent 

Registration fee extra 8 cents 

Money Orders — (Domestic). 

Not exceeding $2.50 3 cents 

Exceeding $ 2.50 and not exceeding $ 5.00 5c 

Exceeding 5.00 and not exceeding 10.00 8c 

Exceeding 10.00 and not exceeding 20.00 10c 



52 



Exceeding 20.00 and not exceeding 30.00 12c 

Exceeding 30.00 and not exceeding 40.00 15c 

Exceeding 40.00 and not exceeding 50.00 18c 

Exceeding 50.00 and not exceeding 60.00 20c 

Exceeding 50.00 and not exceeding 75.00 25c 

Exceeding 75.00 and not exceeding 100.00 30c 

Foreign Money Orders. 

When payable in Austria, Bahamas, Belgium, 
Bermuda, British Honduras, Bolivia, Chili, Costa 
Rica, Denmark, Egypt, Hungary, Japan, Liberia, 
Luxemburg, Mexico, Netherlands, New Zealand, Nor- 
way, Orange River Colony, Peru, Sweeden, Switzer- 
land, Transvaal and Trinadad, the nates are as fol- 
lows : 

For sums not exceeding $10.00 8 cents 

Over $10.00 to $ 20.00 10 cents 

Over 20.00 to 30.00 15 cents 

Over 30.00 to 40.00 20 cents 

Over 40.00 to 50.00 25 cents 

Over 50.00 to 60.00 30 cents 

Over 60.00 to 70.00 .- 35 cents 

Over 70.00 to 80.00 40 cents 

Over 80.00 to 90.00 45 cents 

Over 90.00 to 100.00 50 cents 

Money orders payable in British Guina, Canada, 
Cuba, Newfoundland, Antigua, Barbadoes, Dominica, 
Grenada, Jamaica, Montserrat, Nevis, St. Kitts, St. 
Lucia, St. Vincent, Tostola, Virgin Gorda, West 
Indies, Shanghai and the Philippines are subject to 
the Domestic rate. 



5,1 



When payable in Foreign countries not named 
they are subject to the following rate: 

Not exceeding $10.00 $ .10 

Over $10.00 to $ 20.00 .20 

Over 20.00 to 30.00 30 

Over 30.00 to 40.00 40 

Over 40.00 to 50.00 50 

Over 50.00 to 60.00 60 

Over 60.00 to 70.00 70 

Over 70.00 to 80.00 80 

Over 80.00 to 90.00 90 

Over 90.00 to 100.00 1.00 

Registered Mail. 

Registered mail reaching every postofflce in the 
world. 

The fee for registration is eight cents in addition 
to the regular postage. Domestic or Foreign. 

No indemnity is paid by the United States for the 
loss of registered mail addressed to any foreign 
country. 

In case of its loss the sender or owner of a regis- 
tered article prepaid at the letter rate of postage 
mailed at and addressed to a United States postofflce 
is indemnified for its value up to twenty-five dollars. 



54 



Money. 
United States money is coined in the following 
pieces and composed of the following metals: 
1 cent — 95 parts copper, 5 parts tin and zinc. 
5 cents — 75 parts copper 25 parts nickel 
10 cents (dime) — 10 parts copper 90 parts silver. 
25 cents (quarter) — 10 parts copper 90 parts silver 
50 cents (half Dol.) 10 parts copper 90 parts silver 
1 dollar — 10 parts copper, 90 parts silver. 
5 dollars — 10 parts copper, 90 parts gold. 
10 dollars — 10 parts copper, 90 parts gold. 
20 dollars — 10 parts copper, 90 parts gold. 

Values of Foreign Coins in U. S. Money. 

Argentine — Peso $1.00 

Austrian — Florin 45 

Belgium — Franc 19 

Bolivia — dollar 97 

Brazil-— Milries 55 

British America — dollar 1.00 

Bogota — Peso 97 

Central America — Dollar 98 

Chili— Peso 91 

Cuba— Peso 93 

Denmark — Crown 27 

Ecquador — Dollar 92 

Egypt— Pound 4.97 

France — Franc 19 

Great Britain— Pound sterling 4.87 

Greece — Drachma 19 

I Germany— Mark .24 

Indian— Rup. 16 an .44 



55 









i Italy— Lira 




■ 

.19 
1.00 


Japan — Yen 




Liberia — Dollar 




pi.oo 

1.00 
.39 

.27 | 


! Mexico — Dollar 




i Holland — Florin 




Norway — Crown 1 .... 




Paraguay — Peso 




1.00 


Peru — Sol 




.96 
.93 


Porto Rico — Peso . . . 




Portugal— Mil 




1.80 


Russia — Ruble 




.73 
"1.00 


Sandwich"* Islands — DollaxTTTTTTTTTrr. T.". 77777? 


Spain — Peseta 




.19 


Sweeden — Crown . . . 




.27 


Switzerland— Franc 5 "* 
Pripoli — Mah 


-..a.-™*~~-=,.^~.- ., -,-~^ . 


.19 
.83 








.12 
.05 


Turkey — Piaster .... 




Columbia — Peso .... 




.92 
.95 


Uruguay — Patacon . 




Table for 


Computing Interest. 




First find the number of days the note is to 


run. 




For 4 per cent. 


divide the product by 90 




For 5 per cent. 


divide the product by 72 




For 6 per cent. 


divide the product by 60 




For 7 per cent. 


divide the product by 52 




For 10 per cent. 


divide the product by 36 




For 12 per cent. 


divide the product by 30 




When the principl 


e contains cents point off 


four 


places for cents. If 


the principle contains dollars 


only, point off only two places for cents. 





56 



ttleights and Measures 

^W 3 



Avoirdupois. 
16 drams — 1 oz. 
16 ozs. — 1 lb. 
2,000 lbs.— 1 ton. 
2240 lbs.— 1 long ton. 

Troy. 

24 grains — 1 pennyweight. 
20 pwt. — 1 oz. 
12 ozs.— 1 lb. 

Apothecary. 
20 grains — 1 scruple. 

3 scruples — 1 dram. 
8 drams — 1 oz. 

12 ozs. — 1 pound. 

Dry Measure. 
2 pints — 1 quart. 
8 quarts — 1 peck. 

4 pecks — 1 bushel. 

1 bushel contains 2150.42 cubic inches. 

Liquid Measure. 
4 gills — 1 pint. 

2 pints — 1 quart. 

4 quarts — 1 gallon. 
31% gallons — 1 barrel. 

2 barrel — 1 hogshead. 

A cubic foot of water contains 1%- gallons and 
weighs one thousand ounces. 

A gallon of water contains two hundred thirty- 
one cubic inches and weighs eight and one-half 
pounds. 

1 cubic foot of ice weights about 58 pounds. 
1 cubic foot of fresh snow weighs about five 
pounds, being twelve times as bulky as water. 
Water boils at 212F. and freezes at 32F. 

Long Measure. 

3 barleys — 1 inch. 



59 



12 inches — 1 foot. 

3 feet — 1 yard. 

5y 2 yards or 16^ feet— 1 rod. 
40 rods — 1 furlong. 

8 furlongs — 1 mile. 
320 rods— 1 mile. 
1760 yards — 1 mile. 
5280 feet— 1 mile. 

Circular Measure. 
60 seconds — 1 minute. 
60 minutes — 1 degree. 
360 degrees — 1 circle. 

Surveyors' Measure. 
7.92 inches— 1 link. 
25 links — 1 rod. 

4 rods — 1 chain. 

10 square chains or 160 square rods 1 acre. 
640 acres — 1 square mile. 

Square Measure. 
144 square inches — 1 square foot. 

9 square feet — 1 square yard. 
30*4 yards — 1 rod. 

160 rods — 1 acre. 

Cubic Measure. 

1728 cubic inches — 1 cubic foot. 

27 cubic feet — 1 cubic yard. 

128 cubic feet — 1 cord. 

40 cubic feet — 1 ton. 

2150.42 cubic inches— 1 bushel. 

268.8 cubic inch— 1 gallon. 

Miscellaneous. 

3 iti'ches equals 1 palm. 

4 inches equals 1 hand. 
9 inches equals 1 span. 
18 inches equals 1 cubit. 



60 



21 4-5 inches equals 1 bible cubit. 


2^ feet equals 1 pace. 


6086.7 feet or 1 3-20 miles equals 1 knot or 


nautical mile. 


3 miles equals I league. 


3 feet equals 1 pace. 


Paper Measure. 


24 sheets equals 1 quire. 


20 quires equals 1 ream. 


2 reams equals 1 bundle. 


5 bundles equals 1 bale. 


Marine Measure. 


6 feet equals 1 fathom. 


120 fathoms equals 1 cable length. 


80 cable lengths equals 1 mile. 


880 fathoms equals 1 mile. 


Metric Equivalents (Approximately). 


1 Decimeter equals 4 inches. 


1 meter equals 1 1-10 yards. 


1 kilometer equals 5-8 mile. 


1 hektar equals 2y 2 acres. 


1 ster or cubic meter equals % of a cord. 


1 liter equals 13-50 quarts liquid or 9-0 quarts dry. 


1 hiktoliter equals 2 5-8 bushels. 


1 kilogram equals 2 1-5 pounds. 


1 metric ton equals 2200 pounds. 


4 teaspoonfuls equals 1 tablespoon ful. 


4 tablespoons equais 1 wineglass. 


2 tablespoonfuls equals 1 ounce. 


2 wineglasses equals 1 gill. 


1 pint (liquid), equals 1 pound. 


2 gills or y 2 Pint equals 1 cup. 


1 quart flour equals 1 pound. 


2 tablespoonfuls flour equals 1 ounce. 


3 cups, 1^ pints corn meal equals 1 pound. 


1 pint butter equals 1 pound. 


2 tablespoonfuls butter equals 1 ounce. 



61 



Butter size of egg equals 2 ounces. 
10 eggs equals 1 pound. 
1 pint granulated sugar equals 1 pound. 
A bag or rice weighs 100 pounds. 
A barrel of pork -weighs 200 pounds. 
12 things make 1 dozen. 
12 dozen equals 1 gross. 
12 gross (144 doz.) equals 1 great gross. 
20 articles equal 1 score. 
1 barrel of flour equals 196 pounds. 
1 roll of wall paper equals 48 feet. 
1 quintal of fish equals 100 pounds- 
Weights of Produce Per Bushel. 
1 bushel of corn (shelled) equals 56 pounds. 
1 bushel corn (on cob) equals 68 pounds. 
1 bushel corn (in husk) equals 70 pounds. 
1 bushel of wheat equals 60 pounds. 
1 bushel of oats equals 30 pounds. 
1 bushel of potatoes equals 60 pounds. 
1 bushel of apples equals 50 pounds. 
1 bushel of beans equals 60 pounds. 
1 bushel of onions equals 46 pounds. 
1 bushel of barley equals 48 pounds. 
1 keg of nails equals 100 pounds. 
1 bushel of peas equals 60 pounds. 
1 bushel of buckwheat equals 50 pounds. 
1 bushel of broom corn equals 52 pounds. 
1 bushel of clover seed equals 60 pounds. 
1 blshel of hemp seed equals 44 pounds. 
1 bushel of blue grass seed equals 14 pounds. 
1 bushel of castor beans equals 46 pounds. 
1 bushel of dried peaches equals 33 pounds. 
1 bushel of apples equals 25 pounds 
1 bushel of onions equals 48 pounds. 
1 bushel salt equals 50 pounds. 
1 bushel coal equals 80 pounds. 
1 bushel timothy ssed equals 45 pounds. 
1 bushel corn meal equals 50 pounds. 



62 



1 bushel sorgum seed equals 40 pounds. 

1 bushel cranberries equals 83 pounds. 

1 bushel millet seed equals 50 pounds. 

1 bushel orchard grass seed equals 14 pounds. 

1 bushel malt rye equals 35 pounds. 

1 bushel of rye equals 56 pounds. 

1 bushel of parsnips equals 55 pounds. 

1 bushel of sweet potatoes equals 55 pounds. 

1 bushel turnips equals 55 pounds. 

1 bushel pop corn equals 70 pounds. 

1 bushel of barley equals 48 pounds. 

1 bushel of carrots equals 50 pounds. 

1 bushel of wheat bran equals 20 pounds. 

1 bushel of corn meal equals 48 pounds. 

1 bushel of sweet potatoes equals 55 pounds. 

1 bushel of unslacked lime equals 30 pounds. 

Weights per gallon of Different Liquids Aproximately 

Water 8 1-3 pounds. Honey 12 pounds. 

Milk 8 1-2 pounds. Linseed Oil 7 4-5 pounds. 

Molasses 11 3-5 pounds. Cider 8 2-5 pounds. 

Turpentine 7 1-6 pounds. Wines 8 2-5 pounds. 

Alcohol 6 9-10 pounds. Tar 8 2-5 pounds. 

Vinegar 8 2-5 pounds. 

Weights of Metals. 
A cubic foot of gold (24K) weighs 1208 pounds. 
A cubic foot of silver (pure) weighs 654 pounds. 
A cubic foot of brass weighs 524 pounds. 
A cubic foot of steel weighs 490 pounds. 
A cubic foot of copper weighs 537 pounds. 
A cubic foot of aluminum weighs 166 pounds. 
A cubic foot of iron (cast) weighs 450 pounds. 
A cubic foot of iron (wrought) weighs 485 pounds 
A cubic foot of lead (cast) weighs 708 pounds. 
A cubic foot of lead (rolled) weighs 711 pounds. 
A cubic foot of bronze weigh* 584 pound*. 
A cubic foot of zIbc weighs 4S7 pounds. 
1 ounce of gold is worth $20.67. 



63 



Roman Numerals. 

The seven letters called Roman Numbers are so- 
called because they were used instead of figures 
by the ancient Romans. 

They are I, V, X, L, C, D, M. Their values 
are as follows: I — one. V — five. X — ten. L — 
fifty. C — one hundred. D — Five hundred. M — one 
thousand. 

Two or more of the numbers together indicates 
either addition or subtraction. If the smaller 
number is placed on the left of the larger, it means 
subtraction and if placed on the right means addi- 
tion. Thus: IV means four, or five minus one. 
While VI means five plus one or six. XV means 
ten plus five or fifteen. XX means ten plus ten or 
20. XIX means ten plus ten minus one or nineteen. 
If it had been written XXI it would have been twenty 
one or XXIII twenty-three. 

XL means fifty minus ten or forty. LX means 
fifty plus ten or sixty. XXX means thirty. CCC 
means three hundred and MM means two thousand. 



The diameter of a circle is the greatest distance 
across it. 

The circumference of a circle is the distance 
around it. 

To find the circumference of a circle multiply 
the diameter by 3 1-7. 

To find the diameter of a circle multiply the 
circumference by .31831 (decimal). 



Facts About the Earth. 
The entire areai of the earth's surface is about 
; two hundred million square miles. Something over 
fifty million square miles is land. 



64 



The circumference at the equator is almost 
twenty-five thousand miles. 

The diameter is almost eight thousand miles. 

Size of Continents. 

North America covers 7,900,350 square miles 

South America covers 6,854,100 square miles 

Europe covers 3,756,970 square miles 

Asia covers 17,212,680 square miles 

Africa covers 11,514,770 square miles 

Great Britain covers 89,000 square miles 

Standard Time. 

Standard time is divided into four divisions. 
They are: Eastern, Central, Mountain and Western 
time. 

Eastern time extends from Eastern Maine to 
near Detroit, Michigan. 

Central time extends from near Detroit, to North 
Platte, Nebraska. 

Mountain time extends from North Platte, to 
Ogden, Utah. 

Western' time extends from Ogden, to the coast. 

Going West each division is one hour earlier than 
the one immediately east of it. 

In traveling from east to west the tourist sets 
his watch back one hour at Detroit, North Platte 
and Ogden. 

Time in Different Parts of the World Going West. 
When it is noon at Washington, D. C: 

Washington:, D. C 12:00 noon 

Buffalo, N. Y 11:52 a. m. 

Panama, City 11 : 50 a. m. 

Cleveland, Ohio 11 : 41 a. m. 

Havana, Cuba 11:38 a. m. 

Detroit, Michigan 11:36 a. m. 

Cincinnati, Ohio 11 : 30 a. m. 



65 



1 Chicago, Illinois 


...11:17 


a. m. 


J St. Louis, Missouri 


...11:07 


a. m. 


Galveston, Texas 


...10:49 


a. m. 


Omaha, Nebraska 


...10:44 


a. m. 


Lincoln, Nebraska 


...10:41 


a. m. 


Denver, Colorado 


...10:08 


a. m. 


Salt Lake City, Utah 


.... 9:40 


a. m. 


San Francisco, California 


... 8:58 


a. m. 


Portland, Oregon 


... 8:56 


a. m. 


Honolulu, Hawaiian Islands 


... 6:45 


a. m. 


Melbourne, Australia 


... 2:48 


a. m. 


Yokohama, Japan 


.... 2:16 


a. m. 


Manila, Philippine Islands 


.... 1:20 


a. m. 


Canton, China 


...12:41 


a. m. 


Hong Kong, China 


...11:44 


p. m. 


Calcutta, India 


...11:01 


p. m. 


Bombay, India 


...10:00 


p. m. 


Cairo, Egypt 


... 7:13 


p. m. 


Vienna, Austria 


... 6:11 


p. m. 


Berlin, Germany 


... 6:02 


p. m. 


Rome, Italy 


... 5:58 


p. m. 


Paris, France 


... 5:17 


p. m. 


London, England 


... 5:08 


p. m. 


Lisbon, Portugal 


... 4:31 


p. m. j 


Halifax, Nova Scotia 


...12:54 


a. m. ! 


Boston. Massachusetts 


....12:24 


a. m. 


New York City 


...12:12 


a. m. 


To Tell Directions by the Watch. 




If the watch is keeping correct time, hold it with 


the hour hand pointing toward the 


sun, then the 


point half-way between the hour 


hand and the 


twelve o'clock mark is south. 






Fireproof Paper. 






By immersing paper in a strong eolution of alum j 


water and then drying it the paper 


will b« 


made r 


j fireproof. Some paper, however, requires several 


immersions. Money can be Sreproofed in this 


way. 



66 



ANNIVERSARIES 



Fixed and Movable Festivals and Anniversaries. 

New Years Day, January 1st. 

Lincoln's Birthday, February 12th. 

"Washington's Birthday, February 22nd. 

St. Patrick's Day, March 17th. 

Good Friday (variable) Friday before Easter. 

Easter Sunday (variable). It is always the first 
Sunday after the first full moon, after the 22nd day 
of March. 

Decoration Day, Mary 30th. 
Independence Day, July 4th. 

Labor Day, (variable) first Monday in September. 

Thanksgiving Day (variable) is usually the last 
Thursday in November. 

Christmas Day, December 25th. 

Dates of Easter Sundays in the 20th Century. 

1900— April 15 1915— April 4 

1901— April 7 1916— April 23 

1902— March 30 1917— April 8 

1903— April 12 1918— March 31 

1904— April 3 1919— April 20 

1905— April 23 1920— April 4 

1906— April 15 1921— March 27 

1907— March 31 1922— April 16 

1908— April 19 1923— April 1 

1909— April 11 1924— April 20 

1910— March 27 1925— April 12 

1911— April 16 1926— April 4 

1912— April 7 1827— April 17 

191S— March , . 23 1928— April 8 

1914— April 12 1929— March 31 



67 



1930- 
1931- 
1932- 
1933- 
1934- 
1935- 
1936- 
1937- 
1938- 
1939- 
1940- 
1941- 
1942- 
1943- 
1944- 
1945- 
1946- 
1947- 
1948- 
1949- 
1950- 
1951- 
1952- 
1953- 
1954- 
1955- 
1956- 
1957- 
1958- 
1959- 
1960- 
1961- 
1962- 
1963- 
1964- 



-April 20 

-April 5 

-Marca 27 

-April 16 

-April 1 

-April 21 

-April 12 

-March 28 

-April 17 

-April 9 

-March 24 

-April 13 

-April 5 

-April 25 

-April 9 

-April 1 

-April 21 

-April 6 

-March 28 

-April 17 

-April 9 

-March 25 

-April 13 

-April 5 

-April 18 

-April 10 

-April 1 

-April 21 

-April 6 

-M.arch 29 

-April 17 

-April 2 

-April 22 

-April 14 

-March 29 



1965- 
1966- 
1967- 
1968- 
1969- 
1970- 
1971- 
1972- 
1973- 
1974- 
1975- 
1976- 
1977- 
1978- 
1979- 
1980- 
1981- 
1982- 
1983- 
1984- 
1985- 
1986- 
1987- 
1988- 
1989- 
1990- 
1991- 
1992- 
1993- 
1994- 
1995- 
1996- 
1997- 
1998- 
1999- 



-April 18 

-April . 10 

-March 26 

-April 14 

-April 6 

-March 29 

-April 11 

-April 2 

-April 22 

-April 14 

-March 30 

-April 18 

-April 10 

-March 26 

-April 15 

-April 6 

-April 19 

-April 11 

-April 3 

-April 22 

-April 7 

-March 30 

-April 19 

-April 3 

-March 26 

-April 15 

-March .... 31 

-April 19 

-April 11 

-April 3 

-April 16 

-April 7 

-March 30 

-April . 12 

-April 4 



68 



Wedding Anniversaries 

Fifth year Wooden wedding 

Tenth year Tin wedding 

Fifteenth year Crystal wedding 

Twentieth year China wedding 

Twenty-fifth year Silver wedding 

Thirtieth year Pearl wedding 

Fortieth year Ruhy wedding 

Fiftieth year Golden wedding 

Seventh-fifth year Diamond wedding 



To Remove a Tight Ring. 

To remove a tight ring pass the end of a piece 
of fine twine or thread underneath the ring and 
wind it evenly around the finger upward as far as 
the middle joint. Then take hold of the lower end 
of the string beneath the ring and begin to slowly 
unwind upward. The ring vqiill gradually move 
upward as the thread unwinds and will come off 
after passing the large joint. 



Tests of Death. 

Hold mirror to mouth. If living it will become 
moist. 

Stick pin into the flesh. If dead the hole will 
remain. If alive it will close. 

Hold a light downy feather to the lips and 
nostrils and determine if it moves. 

Set a glass of water on chest and watch for waves 
or disturbances. 



How to Make Cements 

Cement for Glass. 

1. White of eggs 2 parts, plaster of Paris 5 parts, 
sifted lime 1 part, 

2. Gum arabic 10 parts, muriate of lime 1 part, 
hot water 12 parts. 

3. Gum arable 5 parts, sugar 1 part, water 5 
parts, turpentine 1 part, 

4. Stir sifted hickory ashes into silicate of soda 
till a thick paste is made. 

5. Slacked lime 1 part, water 2 parts, goat's 
cheese 5 parts. 

6. White of egg and quick lime beat into a 
thick paste. 

7. One ounce of ising glass and eight table- 
spoonfuls of spirits of wine. 

Cement for China. 

1. Mix two parts of gum shellac and one of 
turpentine. 

2. Water 12 parts, Spirits of wine 12 parts, flour 
3 parts, chalk 7 parts, glue 3 parts, turpentine 2 
parts. Boil together except the turpentne and add 
it, before the cement becomes cool. 

3. Turpentine 1 part, shellac 2 parts. Boil till 
stiff. When ready to use warm over a lamp. This 
is also good 

4. Beat the whites of two eggs to a froth and 
cut about the frame amount of cheese to a powder 
and stir them well together. Add enough quick lime 
to make it thick beat well and apply. 



70 



5. Wet the broken parts with the white of an 
egg and sprinkle oyer It a little unslacked lime. 
Stick the fragments together and leave undisturbed 
for several hours. If the part of the ornament 
broken is a projecting piece, it should be fastened 
in place after the cement is applied by a cord. 

6. When a piece of china is broken, if it is 
thoroughly tied together and boiled in new milk, you 
will not break it in the same place again., and you 
can't detect the break. 

7. Take gum arabic and add enough water to 
make a thin paste. Then add plaster of Paris until 
it is as thick as can be used. Stick dish together 
and rub smooth. Set away for three days. 

Cement for Crockery and Stone. 
Take hard goat's cheese, place in hot water and 
pound and stir until It forms a very thin syrup. 
Stir thoroughly into this a mixture of quick lime aud 
the white of a few eggs. Make thick as paste. 

Cement for Porcelain. 

1. Starch 2 parts, water 6 parts, chalk 3 parts, 
glue 1 part, turpentine 1 part, spirits of wine 6 parts. 
Dissolve together all but the turpentine and pour 
this in before it gets cool. 

2. Plaster of paris 5 parts, white of egg 2 parts, 
calcined lime 1 part. Mixed only when used as it 
soon becomes hard. 

Fireproof Cement. 

1. Linseed oil varnish 7 parts, grey oxide of zinc 
20 parts, manganese 10 parts, clay 40 parts. 

2. Glass powder 1 part, clay 50 parts. 



71 



Waterproof Cement. 
Dissolve common orange shellac in enough 
alcohol to form a paste. This may be kept on hand 
in a tightly corked bottle with a wide mouth — 
tightly corked, or the alcohol will evaporate. Place 
as much las it is desired to use in any small tin 
vessel and set the paste on fire. The alcohol will 
soon bum out, and the cement should then be 
quickly used, before it has time to cool. 

Very Strong Cement. 

Dissolve one part mastic in six times as much 
spirits of wine. Then dissolve two parts each of 
sturgeon's bladder and alcohol. Stir in one-half 
ounce of gum ammonica. Warm when> used. This 
is a very strong cement. 

General Cement. 

1. Gum arabic 1 part, plaster of paris 3 parts. 

2. Iron filings 4 parts, white of eggs 3 parts, 
plaster of paris 20 parts. Water enough to make a 
paste. 

3. Mix equal parts of milk and vinegar. When 
the whey has formed add to the curd about one- 
fifth of its volume of white of eggs. Then stir in 
enough quick lime to make a good paste. 

Emergency Glue. 
Heat together equal parts of coal tar, shellac and 
finely cut rubber. 

Jewelers' Cement. 
Diamond Cement: — Sturgeon's bladder 16 parts, 
spirits of wine 7 parts, galbanum 2 parts, gum am- 
monia 2 parts. 



72 



Strong Jewel Cement: Fish glue 2 parts, mastic 
varnish 1 part. 

Stone or Marble Cement. 

1. Sand 25 parts, slacked lime 25 parts, casiene 
6 parts. 

2. Boil twenty ounces of cheese in twice as 
much water until it is soft and elastic. Then stir 
in five ounces of slacked lime and four ounces of 
wood ashes. 

3. Stir equal parts of plaster of paris, powdered 
calcined glass and alum with enough water to make 
a paste. 

4. Linseed oil 35 parts, white lead 5 parts, chalk 
21 parts, sugar of lead (liquid) 9 parts, minium 2 
parts, flint sand 63 parts. 

5. Iron filings 5 parts, brick dust 5 parts, oxblood 
4 parts, slacked lime 20 parts-, water 4 parts. 

Iron Cement. 
Waterproof and Fireproof Cement: 
Iron filings 5 parts, apple vinegar 2 parts, water 
3 parts, clay 10 parts. 

Cement for Cast Iron. 
. A good cement for cast iron may be made from 
sixteen ounces of cast iron borings, two ounces 
of sal ammonica and one ounce of sulphur. Mix. 
well and keep dry. "Wlhen ready to use take one 
part of this powder to twenty parts of cast iron 
borings and mix into a stiff paste adding a little 
water. 

Fireproof Cement. 
Clay 5 parts, salt 1 part, iron filings 20 parts, 



73 



To Mend Cracks In Kettles and Pots. 

Clay 6 parts, iron filings 1 part, linseed oil 5 
parts. 

Cement for Leather. 

Bi-sulphide of carbon 75 parts, guttapercha 20 
parts, petroleum 30 parts, asphalt 6 parte, resin 
5 parts. Several hours cooking is required. 



S OLDERS 

& w 
Below are given most of the substantial solders 
used today: 

For Iron and Steel — Lead, two parte; tin, one part. 

For Tin — Lead, one part; tin one part. 

For Zinc — Lead, two parts; tin, one part. 
For Pewter — Lead, one part; Bismuth, two parts; 

Soft Solder — Bismuth, two parts; lead, four parts; 
tin three parts. 

Medium Solder — Bismuth, one part; lead, one 
part; tin, two parte. 

Glaziers Solder — Tin, three parte; lead, three 
parts. 

For Copper — Copper, ten parts; zinc, nine parte. 
For Brass or Copper — Copper, thirty-two parts; 
zinc, twenty-nine parts; tin, one part. 

For Brass — Copper, 61% parts; zinc, 38% parts. 

For Brass — Copper, 45 parte; zinc, 55 parts. 

For Brass — Copper, 57% parts; tin, 14% parte; 
zinc, 28 parts. 

Cold Brazing Solder (without fire) — Floric acid, 
one oz.; oxy-murlatic acid, one oz. 



74 



Cold Solder — Bismuth, % ounce; quick silver, % 
ounce; salt, one ounce. 

To Solder Iron, Steel and Brass Together — Tin, 
three parts; copper, 39% parts; zinc, 7% parts. 

Plumbers Solder — Bismuth, one part; lead, five 
parts; tin, three parts. 

Brittania Solder — Tin, eight parts; lead, five 
parts. 

Bismuth Solder — Tin, one part; lead, three parts; 
bismuth, three parts. 

Brass Solder — Brass, 78% parts; zinc, 17% parts; 
silver, 4 1-3 parts. 

For Steel — Silver, nineteen parts; copper, one 
part; brass, two parts. 

Hard Solder — Copper, two parts; zinc, one part 

For Copper — Brass, six parts; tin one part; zinc, 
one part. 

In using these solders, clean pieces to be solder- 
ed and cover with resin, salammoniac or other flux. 
Melt solder and apply with iron made for the pur- 
porse. 




75 



Glue. 

Common Glue can be made to resist the action of 
water by boiling it for a while in sweet milk. 

Mucilage. 

To make mucilage take the gum from an old 
peach or cherry tree. Put it in a large-necked bot- 
tle. Put in enough water to cover and one table- 
spoonful of carbolic acid to each pint. Set it away 
to dissolve. If it is too thick add a little water. If 
too thin let evaporate. 

Here is the recipt for mucilage used by the Gov- 
ernment on stamps: 
Dextrin, 2 ounces. 
Hot water, 5 ounces. 
Acetic Acid, 1 ounce. 
Spirits of Wine, 1 ounce. 

Potato Mucilage. 

A good mucilage can ibe made from potato peel- 
ings; put as many peelings as desired in kettle, 
cover with water, boil one hour; strain, then add 
one-half tea-spoonful of alum; this will keep indef- 
initely. 

Paste for Scrap Books. 

Dissolve a piece of alum the size of a walnut 
in a quart of water. Mix a teacupful of flour to a 
smooth, thick batter, stir in the alum water and 
boll five iminutes or until the paste becomes smooth 
aind transparent; then remove from Are and add a 
teaspoonful each of oil of cloves and of sassafras 
or oil of wintergreen to make it keep 'long and also 
to improve its odor. 



76 



Health. 

Few people enjoy the blessing of perfect health- 
No difference how strong and healthy a man may 
look he will have at least some very small ailment 
which can be found by constant association with 
him. 

Many people consider that because they have a 
reasonable amount of good health that it will always 
last and do not hesitate to subject themselves to 
the most severe exposures. It is no uncommon 
thing to see a young man running knee deep 
through a wet weed patch in the cold winter time in 
search of a rabbit or quail, or working in the mud or 
cold water over their shoe tops. In this way many 
a young man has been sent to an early grave and 
many others to a life which is worse than death, 
because of their helplessness. 

Women are even more subject to the above than 
men. It is not uncomomn to see them leave a room 
where they have been bending over the hot wash 
tub and going into the cold outer air with th> sleeves 
rolled up and without cloak or hood, to hang colth- 
ing on the iine, or to dress in a low-necked dress 
and ride five or six miles through snow or rain to 
dances or parties. 
dances or parties. 

In either case old Mother Nature records the act 
and sooner or later the offending party will be call- 
ed upon to render cent for cent for their ignorance 
and folly. 

Almost every disease to which the human body 
is subject is caused by a germ. These germs may 



79 



be acquired In many different ways. Some may De 
caught from some other person who has the same 
disease. Others may be caught from drinking im- 
pure water, eating unwholesome food or by breath- 
ing the air from a swamp or other place where 
vegetable matter is decaying. 

Hints and Advices in Accidents. 

Broken Leg — Taking hold of the foot pull on the 
leg slowly and steadily until it is even in length 
with the other one. Form a cushion of something 
soft and lay it under the leg. Bind both legs to- 
gether in two or three places and let patient lie 
still on his back until the doctor or ambulance 
comes. 

Broken Thigh — Treat as in broken leg, tying at 
knees and ankles. Let patient lie on his back and 
place something soft under the legs in a position 
to elevate the knees. 

Broken Arm — Pull arm until it is same length 
as the other, then form a splint of pine boards or 
something strong enough to hold them straight and 
tie them in place with handkerchiefs. 

Broken Collar Bone — Place one arm across the 
chest as in a sling and bind it there. Hold shoul- 
ders back straight. 

Broken Ribs — Pin or sew strong towel around 
breast and put patient to rest. Always call a doctor 
in case of a broken bone, if possible. 

Bite of Snake or Mad Dog — Tie cord tightly 

Lightning Stroke — Dash cold water over person. 

Sunstroke — Loosen clothing, carry to shade 
quickly. Apply cold water to face and neck. 



above wound; suck or squeeze out all the blood pos- 
sible then use alcohol, a twenty per cent solution of 
carbolic acid or one ordinary tablet of bichloride of 
mercury in about one quart of water. Wash well 
with either of these. 

Bites and Stings of Insects — 'Apply weak am- 
monia water, salt water, alcohol, twenty per cent 
solution of carbolic acid or iodine. 

Drowning. 

Handle the body gently. Turn it face downward 
with the head the lowest, if possible, then take hold 
around the waist and lift the body up, giving fre- 
quent jerks (not hard), to make the water run out 
of the lungs if possible. When this is done lay the 
patient on his back and standing astride of him, 
take hold of the arms and raise them straight over 
the top of the head and down to the sides again. 
Do this for several minutes or even hours, making 
the movement at about the same rate as you 
breathe. This will produce breathing. When signs 
of life appear put the patient to bed and make him 
warm with hot water bags, if necessary, rubbing 
the body will aid the circulation. No person should 
be given up for several hours as many have been 
revived after they appeared to be dead. 

The Sick Room — How Best to Care for the Sick. 

The room where the sick are confined should be 
the most cheerful in the house. It should be, if 
possible, a front room as a back room always sug- 
gests a sense of lonliness. It should be a large, 
light, well-ventilated room, and situated on the 
sunny side of the building. The more sunshine the 



SI 



better. There should be at least two windows in 
the room in order to have perfect ventilation, but 
situated in an order that the bed or the patient will 
not be in the draft. 

If in the city the room should be in the second 
story or higher to eliminate as far as possible the 
noise and for the benefit of the upper air which 
is always more pure in such places. 

Persons should not go into the sick room wear- 
ing squeaking shoes or other rattling apparel, and 
rocking chairs snould not be used. The slamming of 
doors, raising and lowering noisy windows, pound- 
ing or running through halls, barking of dogs and 
other irritating noises •should be prohibited. 

Remove from the room all clothing, rugs, car- 
pets, portiers, woolen curtains, and other beds ex- 
cept the one occupied. To prevent the room from 
having a cheerless appearance a few pictures and 
fine washable <rurtalns may be allowed, but they 
should be washed often. The bed should be plain 
with as little surface as possible, an iron bed 
being best. The sheets should be soft and white. 
They should be kept smooth and neat, and precau- 
tion should be taken to keep crumbs and small par- 
ticles out of them. 

If indications point to a long sickness, bed sores 
may be prevented by washing hips and shoulders 
with soap and water and rubbing on alcohol or 
whiskey, or, if neither are at hand, glycerine two 
or three times a day. Dry as dry as possible, then 
sprinkle on a good coat of talcum powder, starch or 
flour after each application. 



H? 



Keep the sheet free from wrinkles and the bed 
free fro:u ridges or lumps. 

A patient with high fever or in fact, otherwise 
seriously ill, should be allowed to drink only a very 
little water. If they suffer from thirst a piece of 
ice should be held between the lips and let them 
swallow the water as it melts. However, avoid giv- 
ing too much. For disinfecting see the first pages 
of this book, which gives the best known. There 
is some danger in too free use of some of them and 
in any case of serious illness a doctor should be 
called and he should be questioned freely as to the 
mode of using them. 

It is hardly necessary to say that the air from 
the sick room should not be allowed to pass from 
the sick room into other parts of the house, and 
that the fewer opportunities given for the spread 
of tha contagion the better will be the health of the 
entire family. 
Simple Remedies for the Ordinary ills of Daily Life. 

If a cut or scratch on the outside of the body 
becomes infected the best treatment is to thor- 
oughly saturate the cut with alcohol or a twenty 
per cent solution of carbolic acid. Either of these 
will kill the germ and leave the sore to get well. A 
little good salve should always be applied. 

Take equal parts of beeswax and equal parts of 
mutton tallow, melted together in a pie pan. Then 
take a coarse piece of new domestic cotton, lay 
cloth in pan of melted wax and tallow until the 
cloth is thoroughly saturated. Apply hot as pos- 
sible to the afflicted part, me same cloth can be 



S3 



used a number of times by reheating cloth in oven 
or on top of radiator. 

Blood. 

For blood diseases sulphur is one of the most 
used remedies in 'existence, it should be taken once 
a day, about a tablespoonful at a dose. 

A tea which is recommended for the blood is to 
soak burdock roots in cold water or whiskey for 
twenty-four hours. Drink a cup of it after meals. 

A tea onade of wintergreen is also good. 

Burns and Scald. 

A severe burn is always a very dangerous affair 
and particularly so if it is spread over a large area 
or over a vital organ. In any case a doctor should 
be called. Until he comes, many things may be 
done to make the patient, in a -measure, comfortable. 
Immersing the burn in cold water will relieve pain 
so long as it is in the water. Warm water will do 
the same. The best application is to make a very 
strong lime water, then mix some of it with equal 
parts of linseed oil. Spread on gauze and lay on 
burn, cover with sterile cotton and bandage. If this 
is not at hand try some of the others here named. 

Beat the whites of two eggs to a stiff froth 
th.en stir in the same amount of fresh lard. Spread 
on cotton and apply. 

Wet soda applied will relieve the burn for a 
while if it is not too deep. 

Linseed oil, olive oil or even fresh lard will re- 
lieve the pain for awhile. 

Mix nine parts olive oil and one part carbolic 
acid, bind on burn with a soft cloth. 



84 



Balsam apple fruit stewed or fried in mutton 
tallow is an excellent ointment for burns and scalds. 

Cloves of garlic peeled, sliced and fried in lard 
is an excellent salve. 

Mash onions to a pulp and brad on burn with a 
bandage. White of egg, lard and chimney soot are 
excellent. 

Bleeding. 

Cuts may be stopped from bleeding by the use 
of flour, soda, cob webs, very strong tea, brown 
sugar, or the ordinary puff ball found in old fields. 

If blood spurts from a wound, however, an artery 
has been cut and a doctor should be called as soon 
as possible. As soon as the place is cut take a 
towel or handkerchief, tie a knot in the middle of 
it. Place the knot over the artery on the side of 
the cut next to the heart and draw it tight enough 
to stop the bleeding. 

If this does not stop the blood tie the handker- 
chief or cord around the limb as before said loosely 
and putting a stick, a knife handle or anything 
through it and twist it up tightly around the flesh 
till the flow stops. 

Hold it till the doctor comes. Neglect of this is 
likely to result in death. 

Nose Bleeding. 

Bleeding from the nose may be relieved by wet- 
ting the face and back of the neck in cold water 
or binding ice thereon. 

Sniff snuff, talcum powder or dry flour up the 
nose. Very seldom does a case of nosebleed re- 



quire the services of a doctor, yet such sometimes is 
the case. 

Sniffing cold water in the nose, putting cold wet 
cloths over the face and putting a small amount 
of cotton in the nose (not too far), may sometimes 
give results. 

If Weeding from the lungs lose no time in getting 
a doctor. Meantime lemon juice and salt may be 
taken. 

Bruises. 

Bruises should be kept covered with cloth wet in 
hot water and changed often as they get cool in 
order to keep the bruise hot. 

A little laudnum dropped into the hot water will 
often prevent soreness and relieve pain. The hot 
water relieves pain and prevents discoloration. 
Thorn and Splinter. 

To remove a splinter or a thorn from the flesh, 
take a large mouthed bottle and fill it two-thirds 
full of hot water. Place injured part over mouth of 
bottle and press hard for several minutes, rubbing 
the bottle slightly around over the spot. The suc- 
tion will take out the thorn and probably the inflam- 
mation. 

Corns. 

Bind soft rosin on the corn with a cloth. Change 
it twice a week. It will come out after several 
applications. 

Soak bread in vinegar and bind on at morning 
and night. After a few applications the corn will 
come out by the roots. 

Put the juice of a lemon in a small glasa with 



36 



two or three pearl buttons. When the buttons dis- 
solve and form a paste put on cotton and bind on 
corn with a cloth. Apply three times a day and trim 
corn every night. 

Another splendid corn remedy is: Salicylic acid 
one part, lexible collodion two parts, fluid extract 
cannabal indica a very few drops. Shake till it has 
dissolved. Paint on corn for three nights, trimming 
off the crust each morning. Miss three days and 
repeat. 

Chilblains. 

Mix one ounce spirits of turpentine, one-half 
ounce of ammonia and as much camphor gum as 
will dissolve. Use as a liniment. 

Also try several applications of parafine oil. 

Dissolve one ounce of muriate of ammonia in one 
half pint of cider vinegar and one-half pint of alco- 
hol and apply three times a day. 

Felons. 

After a felon has reached an advanced stage 
there is only one thing which will do it any perman- 
ent good and that is to have it opened. This should 
always be left to a doctor, if possible, but might be 
done by any one with a sharp knile. The sore should 
first be immersed In hot water, as hot as can be 
borne, and should be held tnere for twenty or thirty 
minutes, after which it can be split open down to 
the ibone. 

If the felon has just started some of the follow- 
ing advices will often be found beneficial: 

Take a piece of rock salt the size of a black wal- 
nut, roll in a cabbage leaf and roast in the embers 



for about twenty minutes. Powder it finely and mix 
with soap forming a salve. Apply three times a day. 

Apply tincture of lobelia and wrap in cloth. 

Common sorrel made into a hot poultice is ex- 
cellent. 

A strong mixture of salt and turpentine applied 
several times a day will effectually drive them away. 

Take common salt roasted on a hot stove until it 
is as dry as you can make it. To a tablespoonful of 
salt, also a teaspoon ful of pulverized castile soap, 
add a teaspoonful of turpentine; mix them well in 
a poultice; apply to the felon. Renew the poultice 
twice a day. 

Take a tablespoonful of butter just from the 
churn without salt. Stir enough calomel in the but- 
ter to make a stiff paste. Spread on cloth and put 
on three times a day. 

Hives. 

Hives is an eruption of the skin of which people 
i can learn comparatively little. If the medical world 
has learned anything of importance they seem in- 
clined to keep it to themselves. 

Many home remedies can be used with more or 
less satisfactory results. 

Tea made from the blossoms of red clover is 
often used with good results. So also is tea made 
of garden safforn. 

Give a tablespoonful of sulphur each day till 
broke out. 

Have patient to drink all the cold water he can 
reasonably swallow. 

Wet the affected part with salt and water, then 
apply dry sulphur. 



A tea made by steeping elder blossoms or garden 
saffarn or both in water till a good tea is formed. 
Drink a cup full every two or three hours. 

Ringworm. 

1. For ringworm paint frequently with tincture 
of iodine. 

2. Burn on a saucer a sheet of writing paper. 
After blowing away the burned paper there will re- 
main a little yellow oily place. Apply this with end 
of finger. One application of this oil on iringworm 
will cure. 

3. Make mustard into a thin paste. Dipping the 
tip of the finger in thi3 rub around the base of the 
sore and gradually rub upon the sore, always going 
around in a circle. Repeat twice a day. Do not rub 
hard. 

4. Powdered citrox dissolved in water and bound 
on the sore with a cloth for from thirty minutes to 
one ^ouir three times a day is a reliable remedy. 

Sores. 

A good ointment for almost every kind of a sore 
can be made of one-half ounce of carbolic acid and 
five ounces of mutton tallow. 

Another that is good for general use Is: One 
drachm of chlorate of potash, one drachm of wine 
of opium and three ounces of tar water. Set it in a 
cool place. Put a teaspoonful of this in four or five 
tablespoonfuls of water and apply to the sore with 
a clean piece of cotton or cotton clotn cut into 
strips and made into a swab. Apply this medicine 
five or six times a day. 



98 



A girated carrot boiled soft and bound on a sore 
will take out inflammation and soreness. 

Boils. 

A liberal mixture of bar soap and granulated 
sugar is tbe best remedy for boils. It should be 
spread thickly on a cloth and laid over the boll and 
bound with a narrow bandage. 

Figs split form excellent poultices for boils and 
small abscesses. 

Melt 5 cents' worth of beeswax; into this stir 
one tablespoonful of sugar and as much laundry 
soap as beeswax. Add one tablespoonful of cold, 
sweet cream. Spread on cloth, apply to boll and put 
on fresh every morning until the core is drawn out. 

An excellent poultice for a boil or gathering is 
made by pounding the leaves of the common garden 
pulse with clean lard and adding a few drops of 
laudanum. Anoint the boil with this poultice. 

Rheumatism. 

There are many remedies for rheumatism. If 
one does not give relief another is almost certain 
to do so. 

Any one troubled with rheumatism should wear 
woolen underwear all winter, putting them on in 
early fall and wearing them until wram weather. 
Cold and dampness and the two chief causes of 
rheumatism. 

Here is a good ointment for rheumatism and in 
fact almost any kind of a sore and is good for 
man or beast: One ounce of origanum, one-fourth 
ounce of tincture of iodine and one pound of fresh 
lard. Mix well. Apply by rubbing well every night 



90 



Half teaspoonful of rochelle salts in a glass of 
water for nine mornings, then omit for one week. 
Repeat as often as necessary. 

Flour of sulphur one ounce, cream of tartar one 
ounce, rheubarb one-half ounce, gum gulacum one 
drachm, and strianed honey sixteen ounces. Use a 
tablespoonful in a half glass of water night and 
morning. 

Lemon juice added to milk until it curds and the 
curds bound upon parts swollen from rheumatism 
brings relief. 

Put one teaspoonful of white mustard seed in 
a half glass of water and take three times a day. 

Rhubarb juice is one of the oldest remedies for 
rheumatism in existence. 

To one quart of gin add eight or ten tablespoon- 
fuls of sulphur. Shake well and take a wine glass 
full at bedtime. 

Take one ounce each of sulphur, cream of tartar 
and licorice, all pulverized, then add enough honey 
or syrup to mix like mush. After all are thoroughly 
blended together add one ounce of sweet spirits of 
nitre. Take one teaspoonful before meals three times 
a day for three days. Then miss three days and be- 
gin again and take as before. If the bowels are 
affected to a great degree, decrease the dose to 
one-naif teaspoonful. 

Fluid extract dandelion, % ounce. 
Compound Karagon, 1 ounce. 
Compound syrup sarsaparilla, 3 ounces. 

Mix and shake well. Take one teaspoonful four 
times a day. 



91 



Inflammatory Rheumatism. 

Take a piece of gum camphor about the size of 
an ordinary hen's egg. Pulverize and dissolve in a 
cup of melted lard. Rub in well on the inflamed 
parts twice a day, as warm and as long as can be 
endured. 

S,prain. 

An exeelelnt liniment for sprains and other ail- 
ments is made of equal parts of camphorated 
spirits, sweet oil, ammonia and chloroform. 

Mix clay with enough vinegar to make a paste. 
Apply as often as it becomes dry. 

Keep cold wet towels over the sprained parts. 
Afterwards warm water may be used. 

Strong salt water is used with good results. 
Feet. 

Feet which sweat should be washed in hot water 
every night for a few weeks. A little talcum powder 
should be rubbed on them and sprinkled in the 
shoes. 

A good perspiration powder is carbolic acid, 10 
drops; salicylic acid, 10 grains; burnt alum, 1 dram; 
starch, 2 ounces; French chalk, 1 ounce; oil of 
lemon, 20 drops. Mix thoroughly. To be dusted into 
the shoes, stockings, etc. 

Only cotton hose should be worn and the feet 
should not be dressed too warmly. Strong soda 
water will give temporary relief. 

In heavy people and especially those who are on 
txieir feet a great deal, the arches of the feet are 
likely to give way, causing a flat foot and much 
pain. Anyone suspecting this should procure and 



92 



wear plates which are made to correct such faults. 

If the skin of the feet Is dry and painful, they 
should be rubbed with vaseline after being soaked 
in isoap suds and rubbed dry. 

A roasted onion poultice should be bound to the 
bottoms of the feet if they are sore. 

Another good wash is one ounce of alum, two 
ounces of a-ock salt and two ounces of borax. Use a 
tablespoonful to each quajrt of water every night 
for two or three weeks. 

Mouth. 

For sore mouth make a strong tea of equal 
parts of golden seal and garden sage. Strain it and 
add about two tablespoonfuls of borax to each quart 
and enough honey or sugar to sweeten it. Boil all 
together for about twenty minutes. Bathe the sores 
in this and apply dry sulphur. 

Borax water alone is good for sore mouth or 
almost any other kind of a sore. When applied to 
the mouth it should be held in the mouth for sev- 
eral minutes. The person using it can best tell 
how strong it should be and can weaken it to suit 
the case. 

borax, alum and water boiled into a strong fluid 
is good, so also is yellow root made into a tea. 
Throat. 

If the throat becomes sore it may be relieved by 
binding a cloth wet in hot water around the neck. 
Salt eaten will often relieve it and a wash of strong 
salt water is excellent inside or out. 

A strong gurgle made of lemon juice and a little 
water will prove effectual. 



93 



Dip tne fingers in coal oil and rub on the throat. 

A thin slice of salt pork sprinkled with salt; 
black pepper and vinegar and bound ■ around the 
throat will relieve it. 

An excellent gurgle is made of one glass of hot 
water, one teaspoonful of soda and a drop of car- 
bolic acid. Gargle once every hour. 

Another is one ounce of glycerine and a half tea- 
spoonful of borax. Put a little in enough hot water 
to. make it thin when ready to gargle. 

Another: A glass of water with a few drops of 
chloride of potash used as a gargle. This is also good, 
for diphtheria. 

Hot woolen cloths and hot poultices around the 
throat are always good. 

Chest. 
For sore chest and lungs apply a hot poultice. If 
possible hops are the best but whatever it be have 
it hot. 

Double a woolen cloth (flannel preferred), and 
keep it wet in kerosene or turpentine and lay over 
the chest. Keep it hot. 

Eyes. 

1. For sore eyes, pulverize a half teaspoonful 
of powdered alum and beat it to a froth with the 
white of one egg. Spread on a cloth and place on 
eyelids at night. 

2. Mild salt water used as a wash every one or 
two hours will be lound good. 

3. Borax, 1 grain; camphor water, 1 ounce; drop 
four or five drops in the eyes three times a day. 

4. Heat a little milk and stir into it about the 



94 



same amount of powdered alum. This forms a paste. 
Spread on a cloth and lay it against the closed eye 
and bind it there firmly with a bandage. Leave on 
all day or night. 

For dirt or cinder in the eye put a flax seed in 
at the outer corner of the eye. It will go entirely 
around the ball and come out at the same place and 
will bring all dirt out with it. 

Cramps. 

If cramps appear in the legs or feet they can 
often be relieved by lying on the back and pressing 
the feet against the foot board of the bed or some 
similar object. Sometimes it can be relieved by 
pressing the sole of the cramped foot against the 
instep of the other. 

A handkerchief tied just about the cramped part 
will relieve knotty cramps. 

Rubbing cramps is often a source of relief but in 
bad cases it appears to make matters worse. This 
kind of cramps are caused by nervous disorder and 
can best be prevented by taking a hot bath every 
night and rubbing the muscles with alcohol. 

Elevating the head of the bed and applying ice 
to the hands and feet is another effectual remedy. 
Croup. 

For croup double a strip of flannel several times 
the long way and wet in hot water. Apply to the 
throat as hot as can be borne, keeping this up for 
some time. Sweating should be produced If possible. 

Do not for any reason let the cold air strike the 
pati«nt. 



95 



Give powdered alum in molasses, In small doses. 

Rub kerosene oil on the throat, rubbing for some 
time. 

Mix equal parts of sorgum molasses, sulphur 
and butter. Give a tablespoonful at a dose, repeating 
in fifteen or twenty minutes. Repeat several times. 

Colic. 

For colic take equal parts of soda and ginger 
in enough hot water to make it liquid. 

It can be repeated as it is perfectly harmless. 

A tea&poonful of salt in a glass of water is a 
remedy that is used by the Russians. 

Strong catnip tea is good for colic in children. 

Take a spoonful of ground black pepper in water 
or In a little whisky if it is at hand. 

Keep hot poultice on the bowels and drink hot 
water. 

Dissolve one ounce of assafoetida in a half-pint 
of whisky. Give five or six drops in a spoonful of 
water every ten or fifteen minutes till relieved. 
This is absolutely harmless. 

Choke. 

If choked get down on all-fours and cough. 

To unchoke a child put your mouth up close 
to his ear and blow bard. There is no danger of 
injuring the ear. 

If this does not unchoke him take him by the 
arms and jerk him up and down swinging him clear 
of the floor. 

Pound him on the bottom of the foot with the 
palm of the hand; first laying him on hia stomach. 



96 



Cholera Morbus. 

For Cholera morbus dissolve one tablespoonful 
of black pepper in a half-glass of warm water and 
a half-glass of vinegar. Give two tablespoonfuls 
every twenty minutes until relieved. 

Give a teaspoonful each of Jamaica ginger 
and black pepper and a little water. 

Beat together the white of one egg, a tablespoon- 
ful of sugar and a teaspoonful of castor oil. Give 
a teaspoonful of the mixture every hour or two. 
Cough. 

Were all the remedies for cough put into one 
book they would make a large volume of them- 
selves. Below we endeavor to give some of the 
best remedies known, although if it does not yield 
to some of them no time should be lost in seeking 
medical aid. 

1. Two ounces of pure glycerine, the juice of 
one lemon and enough sugar to sweeten. Shake it 
well before using and give one tablespoonful at any 
time it is needed. 

2. Take one ounce of elecampane and the same 
amount of hoarhound. Place in five quarts of water. 
Boil down to three pints, strain and add one pint of 
good molasses and a large stick of licorice. Boil 
again to one and one-half pints. Remove from fire 
and add one teaspoonful of soda and one level 
tablespoonful of peppermint. 

Give one tablespoonful three times a day. If 
it becomes too laxative decrease the dose to suit the 
case. 

Give a tablespoonful of lemon and salt or sugar 
and vinegar every one or two hours. 



3. Put one pint each of mullen and hoarhound 
in one gallon of water, boil to one-half and strain 
thoroughly. Into this put one pound of honey and 
one pound of loaf sugar. Cook to a thick syrup. 
Give one teaspoonful three times a day. 

4. Roast two or three onions. Squeeze the 
juice of them and sweeten to taste. This can be 
used as often as desirable as it is harmless. 

Sipping hot water will often relieve a bronchial 
cough.. 

5. One cup of vinegar, one cup of sugar, one- 
half teaspoonful of ground cloves, alspice and cinna- 
mon all steeped together to <a syrup. Take one 
teaspoonful three times a day. 

6. Here is a remedy that is used for cough 
in consumption and other serious lung troubles. 

Turpentine, 2 ounces; oil of encalyptol, 4 drams; 
iodoform, IY2 drams; creosote (pure beechwood) 3 
drams; sulphuric ether, 1 ounce. Put about one 
quart or less of hot water in a bucket, then drop 
about one dozen drops of this mixture into it. Take 
a large cloth &nd putting the face to the bucket 
cover the head and bucket up in order to inhale the 
fumes of the mixture. This should be kept up for 
twenty or thirty minutes twice or in bad cases 
three times a day. 

7. Saturate six or eight lumps of sugar with 
alcohol or whisky and eat. Repeat several times a 
day till relieved. 

Colds. 
According to an old surgeon the best way to 
prevent a cold is to wash in cold water every 



98 



morning. Wet the back of the head and neck in 
cold water and taking a towel by each end rub the 
neck hriskly with it. This gets the nerves used to 
frequent changes. 

When going from a warm room into the cold 
air one should hold their breath as long as possi- 
ble. This closes the pores of the skin and prevents 
the body from becoming chilled too suddenly. 

For colds, nothing is better than a strong syrup 
of onion juice and sugar well cooked. 

Hop syrup is another excellent remedy. It should 
be boiled till a good tea is made, enough sugar added 
to make it sweet, then boil till it is thick. Take 
a teaspoonful every two hours. 

Strong pepper tea is also good and is absolutely 
harmless. 

Strong tea made of mullen leaves or white hick- 
ory bark and maple sugar are excellent. 

Keep the patient in bed and well covered. At 
any rate do not let him out of doors or into a damp 
room. 

Hoarseness. 

Stir into a half-ounce of vinegar all the salt it 
will contain and swallow at once. 

Another — Place a lemon in the oven and cook it 
well (not hard), tsut it in halves and taking one- 
half press into it as much granulated sugar as you 
can without wasting the juice. After it has been in 
for some minutes suck out all the sugar and refill 
as before. Do this till the lemon is empty. (See 
cough.) 



99 



Cancer. 

Here is a remedy for cancer that is older than 
the hill& and is said to be the most effective home 
remedy. 

Take the inner bark from a white oak tree and 
steep it slowly in a convenient amount of water. 
This will bring out a sap. Boil down the sap till 
about the consistency of oil. Apply this to the can- 
cer three times a day. It has been successful in a 
great many cases. 

Chilis. 

Quinine is the best known remedy for chills. 
It should be given at the rate of four grains or less 
every three hours. 

Castor Oil. 

To destroy the taste of castor oil beat the oil 
with the white of an egg, a little sugar and a few 
drops of peppermint. Beat till thoroughly mixed 
and foaming. If over one teaspoonful of oil is 
used more egg and sugar should be added. 

Another quite as effective is to place on the 
bottom of the glass about one inch of port wine. 
Then pour in the castor oil and cover with the 
same amount of wine and drink at once. 
Cholera. 

The following is said to be a sure cure for 
cholera. 

One-half ounce each of tincture of pepper, cam- 
phor, opium and kino. One ounce tincture of cinna- 
mon and three and one-half ounces of brandy. 
Shake well and give one teaspoonful every half 
hour. 



100 



Cholera Infantum. 

Wring a flannel bandage our of alcohol, or if 
alcohol is not at hand try hot water and bind it 
around the child's stomach and bowels. 

Put a teaspoonful of ginger in a bag made of 
fine linen. Boil it in a small quantity of water till 
it is strong enough, then put in all the whisky that 
the child can take without danger of strangling. 
Give a small dose every few minutes. It should, 
be kept warm. 

Catarrh. 

Take a common tobacco pipe and fill it half 
full of dry sage. Drop a large drop of pine tar on 
it and smoke it, blowing it through the nose a.s 
much as possible. 

This should be done two or three times a day 
for several months. It is almost certain relief and 
often results in a complete recovery. 

Bad cases should be put in care of a good 
physician as early as possible. 
Diarrhoea. 

A cup of strong hot tea sweetened with sugar and 
milk is often a permanent relief for diarrhoea. 

Milk is the most effective of natural remedies. 

A strong tea made of composition powders is a 
sure and quick relief. 

Diphtheria. 

Diphtheria is a very dangerous disease and 
should not be entrusted to home remedies if a 
doctor can be obtained. 

A thick syrup made of onion juice and sugar, or 
a few spoonfuls of pineapple juice are among the 
best home remedies. 



101 



Mix equal parts of sulphur and glycerine. Take 
a teaspoonful every few hours. It can be taken as 
best suits the case as it contains no harmful ele- 
ments. 

Bind hot boiled potato poultice to the throat. 
Keep it hot. 

Dissolve a teaspoonful of sulphur in one-eighth 
of a pint of water and use as a gargle every hour. 

Put a pan of sliced raw onions in the room where 
there is diphtheria. It will prevent the spread of 
the disease. 

Bury or burn the onions each morning and get 
fresh Ones. 

Dropsy. 

For the dropsy the following recipes will be 
found very beneficial: 

« 1. One quart 'of Holland gin; one-half pint of 
Jupiter berries; one-half pint of wild Indian hemp 
roots. Cut fine and put in the gin. Take one table- 
spoonful before meals. 

2. Burn hickory bark to ashes. Put them in 
water to make a weak lye. Drink freely of this lye. 

3. A tea made of chestnut leaves and drink in 
the place of water will relieve an obstinate case of 
dropsy in a few days. 

4. One pint of Holland gin and one ounce of 
balsam fir. Mix and take one tablespoonful one-half 
hour after meals, and at bed time. Several months 
may be required to effect a cure. This is an excel- 
lent remedy. 

Earache. 
1. For earache take the heart of a small roasted 



102 



onion, dip in warm grease and fit in the ear. Keep 
it warm. 

2. A few drops of es&ence of peppermint on a 
warm cloth and laid over the ear (not inside it) will 
often relieve earache. 

3. Take ten peach seed kernels mash them fine 
and fry them in a tablespoonful of pure lard. Put 
in a cloth and equeeze out the juice. Drop a few 
drops in the ear as warm as can be borne. 

4. The smoke from a tobacco pipe blown into 
the ear is also reliable. 

5. Campho-menthol, 3 parts; albolene 97 parts; 
add a few drops of water. Warm three drops and 
drop into the ear every thirty minutes. 

6. Take several slices each of onion and leaf 
tobacco and laying them together a layer of each 
at a time, wrap in thick wet cloth and roast in coals. 
Squeeze out juice and drop 4 or 5 drops in ear. 

7. Tablespoonful of roasted onion juice; table- 
spoonful of sweet oil; teaspoonful of laudnum; 
tablespoonful of spirits of camphor. Drop a few 
drops in ear as hot as convenient. 

The more heat that can be applied the better. 
Toothache. 

When there is a cavity in the tooth it should be 
filled with cotton which has been saturaetd with 
creosote, cocaine, or some of the acids. These are 
all very poisonous and should be prepared by a 
doctor or druggist. If these cannot be had, try hold- 
ing in the mouth a strong solution of hot water 
and alcohol. Hot pepper tea. Hot salt water. Hot 



103 



soda water, or even hot water will often give relief. 

Creosote and oil of cloves is a reliable remedy 
but it is poison and should be used with care. 

Equal parts of sweet spirits of nitre and pulver- 
ized alum may be applied frequently to the gums 
and also to the cavity if there be one. 

For outward applications nothing is better than 
some kind of a poultice put on as hot as can be 
borne. A bag of hot salt Will be found very suit- 
able. 

Erysipelas. 

Pour boiling water on slacked lime and let it 
cool. Pour off the water and add to it equal parts 
of linseed oil. Stir well and apply to sore five or 
six times a day. 

Frost Bite. 

For frost-bitten feet rub with alcohol for ten 
successive nights then hold the frozen parts in 
ice water till it becomes reasonably soft. Then 
mix equal parts of fresh lard and gunpowder, form- 
ing a paste apply every night until the parts are 
well. 

Another — Take a heated brick, a plate of salt 
and an onion. Cut the onion in the middle, take 
one-half and dip the cut side into the salt, then rub 
it over the frozen feet. Do this for nine nights 
then if not. well miss three nights and proceed as 
before. 

Frozen Body. 

For those who are frozen bury them up to the 
neck in snow or ice cold water until signs of life 
appear then put to bed. 



104 



Fevers. 

Tage dog fennel blossoms and steep till fairly 
strong in boiling water. Cool it on ice and take it 
as cold as possible. 

To reduce tbe fever mash onions to a pulp and 
bind them to the wrists and ankles. 

Grip. 

One-half pint of port wine, five cents worth of 
rock candy; one stick of extract of licorice and one 
ounce worth of glycerine. Dissolve the candy In 
just enough water to melt it, then put all together. 
Shake well and give a tablespoonful three times a 
day. Keep in a cool place. 

Sleeplessness. 

There are several common, sense ways of obtain- 
ing sleep. One of them is the application of cold wet 
cloths to the back of the head and neck. This treat- 
ment will not be followed by a reaction if it is 
continued for a number of minutes, and its results 
are often surprising. Another reliable means is 
soaking the feet in hot water thus drawing the 
blood away from the head. Bathing the legs and 
hips or even the whole body in warm water has a 
tendency to produce sleep if the body is in good 
health. 

Eating onions before going to bed or even keep- 
ing cut onions in the room will often produce sleep. 

The most inductive to sound sleep is a clear con- 
science and a contented mind. 

Whiskey Habit. 

Here is a sure cure for the whiskey habit: One 



105 



ounce of quassia steeped for a considerable time in 
one quart of vinegar. Take a teaspconful in a little 
water every time the whiskey thirst comes on. 

Heartburn. 

Perhaps the most extensively used remedy for 
heartburn is strong soda water. It is excellent. 

Chewing dry orange peel is practiced by many 
with good results. Dogwood bark chewed for a con- 
siderable time will stop it. 

Another that is simple but seems to give relief 
is, drop a few coals of fire into a cup of water and 
then drink the water. Also try eating roasted 
coffee. 

Hiccough. 
For hiccough take two drops of oil of cinamon 
every ten minutes till relieved. 

A few small drinks of water will often relieve it. 
Another remedy is, inhale ias much air as the 
lungs will hold. Do this several times. 

Headache. 

1. A teaspoonful of lemon juice in a cup of 
black coffee will almost always relieve a bilious 
headache. 

2. Two teaspoonfuls of finely powdered charcoal 
in a half glass of water will relieve sick headache. 

3. Soak the feet in hot water and bind a cloth 
wet in vinegar around the head and a wet cloth to 
the back of the neck. 

4. Place a mustard plaster on the forehead or 
bind on a piece of heavy brown paper soaked in 
vinegar. 



106 



Hay Fever. 

Hay fever is an ailment of which comparatively 
little is knowa. It soeras to serve each person 
afflicted with it differently. About the only per- 
manent relief is a trip to some part of the country 
where it does not work, -during the summer season. 

Many simple remedies which give temporary 
relief may be found even in the land where it 
prevails. 

Perhaps the most effective of these is camphor. 
A handkerchief saturated with it and laid over the 
mouth and nostrils will bring almost instant relief. 

Bathe the eyes also with a solution of camphor 
and water to relieve their intense itching and 
burning. 

A tea made from holly leaves is also a reliable 
remedy. 

Nausea (Vomiting). 

For nausea and vomitisg give warm water to 
clean out the stomach. Then give sniiall amount of 
soda and ice water. 

Inhalations of vinegar will stop bad cases. Wet 
a sponge with vinegar and hold to nose of patient. 

Ice will often stop a bad case. Shave the ice 
fine *and put a few drops of whisky on it. Allow the 
ice to melt in the mouth. 

Many people fkid relief from sipping hot water 
or drinking tea made from peach leaves or buds. 

A little raw egg well beaten, with milk and sugar 
is also valuable. 

Nervousness. 

A hot bath every day and drinking a gla&s of 



107 



hat wiater an hour before each meal is the best 
remedy for nervousness. 

Dissolving a little salt in the mouth will often 
stop a nervous attack. 

Neuralgia. 

The quickest relief for neuralgia is a hot mustard 
poultice placed over the seat of pain. However, it 
should not be left on too loDg as it blisters very 
quickly. For that reason a ginger poultice is often 
preferred and will be found a good substitute. In 
fact any kind of poultice if it is kept hot will give 
relief wholly or in part. 

A bag of hot salt is often used because it retains 
heat longer than anything else usually found in the 
home. 

In case nothing else is at hand a poultice made 
of damp hot wood ashes will be beneficial. As 
also will a hot salt water bath. 

Piles. 

Dry piles can readily be cured by a bruised 
onion roasted in ashes and applied. 

Fry together equal parts of grated nutmeg and 
fresh lard. Strain while hot and apply the grease 
as ofter as it appears to be needed. 

Kerosene may be applied when the parts are 
sore and paining. 

Eczema. 

Eczema is a very stubborn disease and it is 
doubtful whether it will succumb to home remedies 
and the only logical advice would be. Put it in the 
hands of a physician. 

However, in the absence of medical aid some of 



108 



the following might be applied: 

1. Dissolve powdered citrox in six or eight 
times the same amount of hot water and bathe the 
sores every three or four hours. Be sure to have 
it hot and mix fresh every time application is made. 

2. Dissolve two tablespoonfuls of alum in a half- 
pint of whisky and wash several times a day. 

Thrash. 

For thrash or sore mouth in babies use one part 
powdered borax to three of dry sugar. Apply it to 
the sore dry, two or three times a day. 
Tonsilitis. 

Take spirits of turpentine and with a small 
camel's hair brush apply it to the tonsils inside and 
out. Apply as often as is necessary. 

Put a few drops of chloride of potash in a glass 
of water and use as a gargle several times a day. 

A strong tea made of yellow root and used in the 
same way will relieve soreness. 

Poison. 

Below are given some of the most common 
poisons and their treatment and antidotes: 

Carbolic Acid — First give alcohol or' whisky. Then 
epsom salts. Later give mucilageous drinks (gruel 
or slippery elm bark juice or flour starch). Give 
white of an egg. Later give hot tea or coffee. 

Arsenic and its preparations — Give mustard beat 
to a cream in hot water to vomit. (See emetine). 
Give tincture of iron in thirty drop doses. Afterward 
give flour starch, gruel or slippery elm bark juice. 
Later give a drop or two of laudunum. Then castor 
oil and hot tea or coffee. 

Creosote — Same as carbolic acid. 

Acetanlid and Headache Powders — Vomit by 



109 



mustard and water (see emetics). Give whisky or 
brandy. Plenty of air. Apply heated cloths etc., to 
the body. 

Coal Gas — Pure air quickly. Artificial respira- 
tion (see drowning). Slap cold water on chest. If 
respiration has stopped try placing ammonia to the 
nostrils but not too near and remove it quickly. 
Give coffee or tea when able. 

For such acids as Oxalic, Nitric, Hydrochloric, 
Sulphuric, etc. — Give solution of soda or lime in 
water. Chalk or even plaster from the wall will do. 
Give gruel, oil and milk. If in pain give a drop or 
two of laudunum. 

For Alkalies, Ammonia, Soda, Potash or Caustics 
— Vomit by emetic (see emetics. Give vinegar, 
orange or lemon juice. Give milk and gruel. Flour 
starch and slippery elm balk. Relieve pain by 
opium or laudanum. 

Poisons from canned fish, fruits and oysters — 
Vomit by emetic (see emetic). Give strong tea. 
Give castor oil. Relieve pain by laudanum. 

Phosphorus, Rat Poison and Matches — Vomit by 
emetic (see emetic). Give one-haif teaspoonful tur- 
pentine in a little water. Give charcoal or lime 
water. Do not give oil or fats. Give salts. 

Opium and Morphine — Vomit by emetic (see 
emetic). Plenty of strong hot coffee. Keep patient 
moving by walking. Slap with cold towels. 

Mushrooms — Vomit by emetic (see emetic). Give 
enema, castor oil, keep warm, stimulate by whisky. 

Calomel and Bi-chlorides — Vomit by emetics (see 
emetic). Give eggs and water then vomit again. 
Keep body warm. Relieve pain by laudunum. 

Camphor — An overdose of camphor is poison. 
Give an emetic then give hot coffee. 

Corrosive Sublimate — First of all give the whites 



110 



of several eggs. Give emetic quickly, (see emetic), 
uive tea or coffee. 

Strychinine — Not much can be done without the 
doctor. One snould provoke vomiting if possible. 
No attempt should be made to give anything except 
emetic. 

Copper — Milk and white of eggs in large quan- 
tities. Afterwards give strong tea or coffee. 

Copperas — Give emetic (see emetfc) and flour 
starch or the juice of slippery elm bark. 

Potash — Vinegar, oranges or lemons, cider, or 
sour fruit. Give castor oil. 

Saltpeter — Fiour and water in large doses. White 
of eggs or oil. 

Poison Ivy — Make a damp poultice of fresh wood 
ashes. Apply sweet spirits of nitre two or three 
times a day. Wash with a weak solution of tincture 
of belladonna. 

Orange juice is a simple remedy. Bathe the 
affected part of the body. The itching and burning 
will cease and in a few days the skin peels without 
any further spreading. 

In any case of poison however slight, call a 
doctor if possible. 

Emetics (Vomiting). 

Of all emetics the following are the most im- 
portant: 

1. Three teaspoonfuls of mustard stirred to a 
cream in a glass of warm water. 

2. A very strong hot salt or soda water. A small 
dose of blue vitriol. 

3. A small dose of tartar emetic. 

4. If nothing like this i& at hand insert the finger 
•as far down tbe throat as possible. 



Ill 



Poultices. 

A poultice is used chiefly to impart and retain 
heat and moisture to affected parts of the body. 
They are often the source of permanent relief and 
will almost always give temporary relief at least in 
a measure to any local pain. 

They should always be made thick and compact 
enough to retain heat for some time and should be 
placed hot as can be borne over the seat of pain. 
Care should be exercised that they do not cause a 
blister unless they are specially designed for that 
purpose. Mustard poultices are the most likely to 
blister whether too hot or not. This may often be 
prevented by making the poultice of one half ground 
mustard and the other half of eggs and flour. Beat 
to a stiff dough. Mix all well together. If it does 
not seem strong enough beat in a little more 
mustard. 

Other poultices may be made of linseed meal, 
wheat bread, corn meal, wheat bran, starch, onions 
or wood ashes. 

Liniment. 

A good liniment for general use is made of: 

Camphorated spriits, 2 ounces; sweet oil, 2 
ounces; ammonia, 2 ounces; chloroform, 2 ounces. 

Another — Pick the flowers of the double miarri- 
gold when in their prime and put enough of them in 
a bottle of alcohol or whisky to make it strong. 
Shake it occasionally for several day 1 . 

A good liniment can be made of three parts cam- 
phorated oil and one part turpentine. 

Ointment. 

Balsam apple fruit fried in mutton tallow makes 
an excellent ointment for any kind of sore. 

Cure of any kind of ulcer or sore: Chorate of 
potash, 1 drachm; wine of opium, 1 drachm; tar 



112 



water, 3 ounces. Mix well together and set at once 
In a cool place. 

Put a teaspoonful of this in a wine glass of 
warm water and apply to the ulcer four times a day. 
Apply very freely. 

Carbolic Ointment — Carbolic acid % ounce; 
mutton ta;low, 5 ounces. 

Charcoal. 

Charcoal will relieve a burn almost instantly. 
It will sweeten tainted meat if covered with it. It 
absorbs many unpleasant odors and purifies water 
and impure air. It is the best remedy for so-called 
proud flesh. If powdered and taken in water it will 
relieve headache and heartburn. 

Complexion and Toilet. 

Below we will endeavor to give a few good 
recipes for the complexion and toilet in general: 

For complexion — 1. Benzoin gum, 1 drachm; nut- 
meg oil, 1 drachm; Orange blossom tea, 6 drops; 
rain water, Y 2 pint. Boil until thick and add one 
pint of sherry wine. Bathe the face twice a day. 

2. Powdered gum of benzoin, 1 ounce; whisky, 

1 pint. Use in wash water. 

3. Bay rum, 2 ounces; glycerine, 2 ounces; rose 
water, 8 ounces*. 

4. Oil of lavender, 2 drachms; oil of bergamot, 

2 drachms; oil of lemon, 2 drachms-; tincture of 
tumeric, 1 drachm; oil of neroli, 1 drachm; oil of 
balm, 30 drops; oil of rose, 30 drops. Mix the above 
with one quart of deoderized alcohol. 

5. Powdered borax, ^ ounce; glycerine, 1 ounce; 
camphor wat^r, 1 quart. Wet the face with this 
night and morning. Let- remain until almost dry 
then wash off. 

6. Equal parts of olive oil and talcum powder. 

7. Take two tablespoonfuls of oat mael. Boil 
it in two quarts of water for several hours. Let 



113 



cool and strain. Add the juice of two lemons and 
one ounce of alcohol. This will make the skin 
very soft and white. 

Florida Water — Oil of lavender, y 2 ounce; oil of 
lemon, 14 ounce; oil of orange peel, % ounce; oil of 
cloves, 1 dram; alcohol, 1 quart. Mix the oils in 
the alcohol and filter. 

Bay Rum — Oil of bay, 1 dram; essence of N. E. 
rum, !/4 dram; alcohol, 2 pints; water, 1 pint. Mix 
the oil and essence in the alcohol, to which add the 
water, a little at a time. Color with a few grains 
of yellow and brown aniline and filter. 



TOILE/F PREPARATIONS 



Tan. 

1. Rose water, 1 pint; pulverized borax, y 2 
ounce; lemon juice, 1 ounce. 

2. To make a good cucumber cream, cut up two 
large cucumbers and cover them with about half a 
cup of water. Let them simmer for about half an 
hour, keeping them covered the while, so the water 
will not dry up. Strain at the end of half an hour 
and add to this juice a cup of boilingwater, ten 
grains of powdered borax, and enough benzoin to 
make the water milky. 

3. Bay rum, 4 ounces; lemon juice, 2 ounces; 
glycerine, y 2 ounce. 

Freckles. 
1. Borax, y 2 ounce; rose water, 5 drams; orange 
flower water, 5 drams. Apply morning and evening. 

2. Alcohol, 1 ounce; salts tartar, % aram; oil of 
bitter almonds, 1 dram. Let stand one day and 

apply every second day. 

3. Windsor soap, % pound; boiling water, y 2 



114 



gallon. Stir until cool then add spirits of wine, 1 
pint; oil of rosemary, 1 ounce. Stir well and apply 
cold. 

4. Lemon juice, 2 ounces; sugar, 1 dram. Mix 
and let stand for a week. Apply once a day or less. 

5. Sulphocarbolate of lime, 2 grains; rose water, 
25 grains; alcohol, 8 ounces, glycerine, 2 ounces. Ap- 
ply twice a day. 

6. Srtained honey, 8 ounces; glycerine, 2 
ounces; alcohol, 1 ounce; citric acid, 6 drams; oil of 

I bergamot, 15 drops. 

Freckles that cannot be removed by the ordinary 
j means will surely yield to the following: 

7. Lactic acid, 2 ounces; glycerine, 2 ounces; 

j rose water, 1 ounce. It is irritating to the skin and 
| after using, it should be washed off and cold. cream 
j applied. 

8. Sulphocarbonate of zinc, % ounce; glycerine, 
6 ounces; rose water, 6 ounces; alcohol, 2 ounces. 
Apply twice a day letting it remain for thirty min- 
utes. "Wash well. 

Face. 
If the skin is flabby under the eyes or elsewhere, 
apply the following: 

Oil of sweet almonds, two hundred grams; one 
hundred grams of white wax, fifty grams each of 
rose water and tincture of benzoin and twenty-five 
grams of pulverized tannin. Melt almonds and wax 
together, add other ingerdients while constant!} 
beating. Apply by rubbing thoroughly. 

Wrinkles. 

White wax, 1 ounce; strained honey, 2 ounces; 
juice of lily bulb, 2 ounces. Melt and stir into broth. 
Apply cold and rub well twice a day. 

Red Nose. 
To whiten a red nose try washing it with alcohol 
and applying three grains of tannic acid dissolved in 



115 



an ounce of camphor water every two or threa 
hours during the day. 

For a Discolored Neck. 

For a discolored neck apply cucumbers cut in 
strips, binding them to the neck and keeping them 
on all night. In the morning wash off and rub well 
with cold cream; then wipe the neck with a soft 
towel. Repeat this treatment until the discoloration 
disappears. 

Blotches. 

Rosewater, 3 ounces; sulphate of zinc, 1 dram. 
Mix and apply cold. Let dry and apply cold cream. 

Sunburn. 

Tincture of benzoin, 2 drams; rose water, 2 
ounces. Shake well and apply twice a day. 

Pimples. 

Pimples come from within and until the blood is 
in good condition lotions will have little effect. 

After the body is cleansed of impurities apply 
an ointment made of a half -dram of glycerine; a 
half-ounce of spermaceti and eighteen grains of 
bicarbonate of soda. Wash the face well with 
castile soap then apply the lotion. Rub all off 
except a very little which should be left on all 
night. 

Olive oil is an excellent lotion for skin, hair and 
eyes. 

Warts. 

1. Mix five parts salicylic acid; fifteen parts 
boric acid and thirty parts calomel. Beat fine and 
mix well. Dampen and rub on warts three times 
a day. 

2. Apply any one of the following: Nitrate of 
silver, (lunar caustic) ; nitric acid, aromatic vinegar 
or kerosene. Apply three times a day. 

3. Pick them till they bleed and apply soda. 



116 



4. Chromic acid applied three or four times a 
day will cure them. 

5. Wash the hands two or three times a day in 
water in which potatoes have heen boiled. The 
warts should be kept moist in it as much as possible. 
The potato itself will be found good. Rubbing 
them three or four times a day with a dampened 
slice of raw potato will serve fully as well 

6. Bathe them in oil of cinamon three times a 
day. 

7. Rub them two or three times a day with 
the following: Glycerine, 1 dram; sublimed sulphur 
24 grains; acetic acid, *4 dram. 

Scars. 

To prevent scars from burns rub the new skin 
with sweet, oil several times a day. If this i& kept 
up long enough the skin becomes soft and flexible. 
Hands. 

For sore or cracked hands, take two table- 
spoonfuls of turpentine and melt rosin and pour 
into it until when cool it will make a sticky salve. 
Don't get too much rosin or it will not stick. Rub 
the hands well with this as hot as can be borne. 
Wrap in a thin cloth. 

Here is a good lotion for the hands: Tincture 
of benzoin, 2 drams; alcohol, 2 ounces; glycerine, 
1 ounce; Buy rum enough to make eight ounces. 

To remove fruit stain from the hands: Wash 
in tomato juice or wash them and while wet light 
a sulphur match and hold the palms around the 
flame. The stain will disappear. 

To remove shoe blacking from the hands wash 
first in kerosene and then in soap and water. 

Eyebrows and Lashes. 

If your eyebrows or lashes are too thin try 

rubbing them well at night with vaseline. It is one 

of the best hair growers known. It is a mistaken 



117 



idea that" cutting the la3hes makes them grow 
longer. 

Another grower is: Two ounces of castor oil, 
four ounces of alcohol and a few drops of perfume. 

Tooth Paste. 

One dram of vanilla, one half-dram of cloves, 
one-half ounce each of lump sugar and cuttlefish 
bone. Mix and beat it to a fine powder; then add 
about two ounces of syrup of saffron and mix to 
a paste. This is one of the best pastes made. 

A good tooth wash is made of carbonate of 
potassa one half-ounce; honey, four ounces; alcohol, 
two ounces; water, ten ounces and ten drops each 
of oil of rose and oil of wintergreen. 

Another wash for teeth and gums is twenty drops 
of carbolic acid; two drams of spirits of wine; six 
ounces of distilled water. It sweetens the breath, 
hardens the gums and preserves the teeth. 

Common salt powdered fine and used as an 
ordinary tooth powder cannot be overestimated, for 
making white teeth and rosy gums. 

Equal parts of powdered chalk and charcoal and 
a little scented soap will clean the teeth and prevent 
decay. 

Breath. 

For bad breath try liquid of potash, 1 ounce; 
chloride of soda, 1 ounce; phosphate of soda, 1% 
ounces; water, 3 ounces. Take one teaspoonful after 
meals. 

To remove the smell of onions from the breath 
eat parsley with vinegar. 

To perfume the breath — A clove placed in the 
mouth but not chewed, will give an odor of carna- 
tions to the breath. If the clove is chewed, it 
must be swallowed right away or the odor will 
become too strong. A bit of myrrh held in the 
cheek will give the breath a delicately sweet odor. 



118 



Antiseptic mouth wash — One part of thymol, 
twelve parts of benzoic acid, sixty parts of tinc- 
ture of eucalyptus, three parts of oil of peppermint 
and 400 parts of alcohol. Add a few drops to a 
glass of water. 

An "onion breath" may be gotten rid of by eating 
a small piece of charcoal after the meal. This is 
also an old-fashioned remedy for purifying the blood. 
Charcoal is also an excellent deodorizer for the 
refrigerator. It absorbes all impurities and pre- 
vents a musty smell. 

Perfect Form. 

The measurements given below are those of the 
correct human body. Any one possessing these 
could not seriously wish for anything else. 

The arms extended and measured across the 
chest from the tip of one middle finger to the tip 
of the other should measure the same as the height 
of the body. The length from the elbow to the 
middle of the chest should be the same as from 
the elbow to the tip of the middle finger. From the 
top of the head to the chin should be the same 
length as the foot or one seventh the length of the 
body. The length of the hand should be one-tenth 
the length of the body. The nose should be one- 
fourth Lie heignt of the head and from temple to 
temple should be the same as the face. The thumbs 
and middle fingers should just circle the throat. 
From the thighs to the ground should be the same 
as from the thighs to the top of the head. The knee 
should be exactly half way between the hip and 
the heel. 

Bust. 

Here is a prescription said to develop the bust: 

Liquid extract of galeaga, (goats rue) 10 grains; 
lacto phosphate of lime, 10 grains; tincture of fennel, 
10 grains; simple syrup, 400 grains. Dose three 
teaspoonfuls in water before meals. 

(Consult your family doctor before taking it.) 



119 



CARE OF THE HAIR 



Hair. 

Perhaps the best hair preserver In the world is 
the sap of the wild grapevine. The Indians cut 
the vine when the sap gets to its best in the spring 
and kept their hair well sopped with it so long as 
the sap lasted. 

It softens the hair, preserves its natural color 
and gives it a beautiful gloss. 

This sap may be kept for a full year by heating 
it to one hundred forty Fareaheit and sealing it up 
in a tight jug. It should be kept in a cool place. 

Dandruff, scurf or a greasy scalp shows an 
unhealthy condition and calls first for frequent 
washing and then the application of a tonic. A 
fine comb is very injurious to the hair. 

A very excellent and simple tonic for such con- 
ditions consists of two ounces of witch hazel; one 
ounce of distilled water and forty grains of resorcin. 
Apply every night. 

Below are given some of the best tonics and 
shampoos known: 

1. To one tablespoonful of the clear drops of 
sweet gum add two tablespoonfuls of fresh hog's 
lard. Melt together and strain through a muslin 
cloth. Rub a little of the oil onto the scalp three 
or four times ** week. 

2. Salicylic acid, 25 grains; borax, 75 grains; 
tincture cantharides, Yz fluid ounce; bay rum, 3 
ounces; rose water, 2 ounces; distilled water enough 
to fill an eight ounce bottle. Mix the acid and 
borax with two ounces of water. When reaction 
ceases, add the other ingredients and filter. Apply 
to the scalp with friction each night. 



120 



Hair Tonic. 
Canthorides, 1 ounce. 
Castor oil, % ounce. 
Bay Rum, 2 pints. 
Following are some excellent shampoos: 

1. Sal soda, 1 ounce; cream tartar, % ounce; 
soft water, 1 pint. 

2. Glycerine ^ ounce; ammonia water, % 
ounce; alcohol, 8 ounces; add enough water to make 
sixteen ounces. 

3. Dissolve in one quart ol rain water two 
ounces of borax and a piece of saltpetre the size of 
an English pea. Thoroughly saturate the hair with 
this and brush till dry. 

To Curl the Hair. 

Olive oil, 1 pound; oil of organum, 1 dram; oil of 
rosemary, 1% dram. Apply twice or three times a 
day. 

To make hair lie in any position: 

Rose water, 1 quart; gum trazacauth, iy^ ounces. 
Let stand forty-eight hours. Strain at intervals. Let 
it stand for two or three days then strain again and 
add one dram or oil or roses and apply when 
needed. 

For dandruff: 

Resorcin, 3 drams; glycerine, 4 drams; alcohol, 
3 ounces; rose water, 4 ounces; distilled water, H 
ounces. Apply twice daily. 

To darken the hair: 

'Make a strong brew of sage leaves dried. Strain 
and add one tablespoonful of alcohol to each pin. 
of liquid. Apply twice daily with a good brush. 

To keep hair from failing out: 

Tincture of nux vomica, 1 ounce; spirits of rose 
mary, 2 ounces; alcohol, 2 ounces. Apply severa 
times a week to the roots of the hair. 



Bay Rum Oil — Cottonseed oil, 1 pint; oil of bay, 
Vz dram. Mix. 

Ross Hair Oil — Cottonseed oil, 1 pint; oil of rose- 
mary, 1 dram; oil of orange, 2 drams; oil of thyme, 
V 2 dram. Mix and color with Alkanet. 

Another : 

Cologne, 8 ounces; tincture of cantharides, 1 
ounce; oil of English lavander, \ 2 dram; oil of 
rosemary, y 2 dram. Keep the scalp clean and apply 
twice a day. 

To prevent hair from splitting: 

Glycerine, 1 ounce; cologne, y* pint; ammonia, 
1 dram; oil of organum, y 2 dram; oil of rosemary, 
y 2 dram; tincture of cantharides, 1 ounce. Stir this 
briskly for ten minutes then add y 2 pint of camphor 
julip and stir it in well. 

To prevent hair from turning gray: 

To one dram of sulphate of quinine, add eight 
ounces of rose water fifteen drops of dilute sul- 
phuric acid and two ounces of rectified spirits. Mix 
and add one-fourth ounce of glycerine, five or six 
minims of essence Royale or essence Musk. Stir un- 
til well mixed. Apply to the roots of the hair every 
day. 

Here is perhaps the least harmful of all the hair 
dyes: 

Take four ounces of powdered Henna and four 
drams each of acetic acid stained with honey and 
powdered rhubarb. Mix these with enough hot water 
to make a paste and cover the head and hair evenly. 
The shade obtained depends on the length of time 
left on. 

To darken gray hair use sage tea. Take two 
ounces of dried sage and two ounces of green tea. 
Put them into an iron pot, pour three quarts of boil- 
ing water over them and set over a slow fire. Let 
simmer till it is reduced to two quarts. Take off the 



122 



Are and let set for twenty-four hours. Strain and 
bottle. Apply every night. 

To prevent hair from turning gray: 

Take about four ounces of the hulls of butter- 
nuts and infuse them in a quart of clean water for 
one hour. Then add one-half ounce of copperas. Mix 
and stir up well. Apply thoroughly every second 
day. 

To restore the natural color of the hair: 

Sugar of lead, y 2 ounce; lac sulphur, y 2 ounce; 
essence of bergamot, y 2 ounce; alcohol, y 2 gill; 
glycerine, 1 ounce; tincture of cantharides, y 2 
ounce; ammonia, y 2 ounce. Mix all in one pint of 
soft water. After first thoroughly washng the head, 
apply with a brush to the roots of the hair. 

French Curlique. 

Oil of sweet almonds, 1 ounce; spermacetti, 1 
dram; tincture of mastich, 3 drams. Dissolve the 
spermacitti in the oil with a slow heat and then 
add the tincture. Apply a small quanity when the 
hair is to be dressed. 

Bay rum and brandy are perhaps the more effect- 
ive remedy for dandruff. Brush frequently. 

The white of an egg will thoroughly clean the 
scalp and make the hair soft and glossy. Soft water 
should be used, and no soap at all. 

At least thirty minutes each day should be spent 
in brushing the hair with a good stiff brush by those 
who have thin and weak hair. 

This recipe is said to turn red hair brown or 
chestnut: 

Oil of nutmeg, 1 dram; oil of rosemary, 1 dram; 

castor oil, 1 ounce; tincture of canthar»des, 2 

I drams; brandy, 7 ounces. Mix and wet the hair 

I thoroughly in this once a day and brush well with a 

! stiff brush for thirty minutes or longer. 

If the hair is naturally thin try the following 
' solution: 



123 



Bau de Cologne, 2 ounces; tincture of canthari- 
des, 2 ounces; oil of rosemary, 10 drops; oil of lav- 
ander, 10 drops. 

When the hair becomes thin from sickness or 
other causes, use the following recipe: 

Equal parts of olive oil and spirits of rosemary; 
add a few drops Oi oil of nutmeg. Apply sparingly 
before going to bed. 

When actual baldness is commencing use the 
following: 

Put one drachm of powdered cantharides in an 
ounce of spirits of wine. Let it set for a day or two, 
shaking every hour or two, then filter. Mix a small 
portion of this to ten times the same amount of 
lard and rub into the hair night and morning. 

If the hair begins to look dead, try the following: 
Extract of yellow peruurian bark, 15 grains; ex- 
tract of rhatary root, 8 grains; extract of burdock 
root, 2 drachms; oil of nutmeg, 2 drachms; cam- 
phor, 15 grains; spirits of wine, y 2 ounce; beef mar- 
row, 2 ounces; olive oil, 1 ounce; citron juice, y a 
drachm; aromatic oil as much as is required to 
make it fragrant. Mix and shake into an ointment. 
Apply twice a day. 

To Make Hair Grow. 
Salt water will not only prevent hair from fall- 
ing out but if used every day will bring out a fine 
growth of hair. It should not be made too strong. 

To Turn Hair a Golden Hue. 
Put a tablespoonful of peroxide of hydrogen in a 
half glass of water and apply twice a day.. 

To Prevent Baldness. 
Beef marrow, 75 drops; extract of cinchona, 12 
drops; tincture of cantharides, 5 drops; lemon juice, 
5 drops; oil of cedar, 10 drops; oil of bergamot, 10 
drops. 



124 



Meat. 

Good meat presents a marble appearance, being 
streaked with tiny lines of fat between the muscles. 
This condition shows that the animal has been well 
fed. The color should be a bright red, for if too 
moise and pale the animal was in all probability too 
young. If it is dark or livid, it is either beginning 
to spoil, or the animal was not properly bled. The 
muscles should be firm to the touch and the fat 
hard and white without blood points. 

Good meat should present only a very slight 
odor and this should not be a disagreeable one. 
Its surface should be dry or almost so and no juice 
should be present. A reddish brown or black meat 
indicates disease and a greenish color is a sure sign 
of spoiling. 

To Preserve Meat. 

To keep meat take equal parts of pulverized 
saltpeter, powdered borax and black pepper. Mix 
it thoroughly and after the meat is smoked, clean it 
and rub on the mixture as long as any will stay on. 
Be sure to get it in every crevice. Keen in cool 
place. 

To Keep Sausage. 

Grind up tenderloins and enough fat from other 
parts of the hog to make enough grease to fry 
itself. Put in jar and heat lard and pour over it 
until the sausage is buried about two inches under 
the lard. Keep in cool place and it will keep half 
the summer longer. 

If the sausage should be opened it should again 
be covered by melted lard to keep out the air. 

Ham. 

To preserve ham scald in boiling water, wipe dry 
and rub borax well into the fleshy side. 

Fresh Meat. 
By putting fresh meat in buttermilk and setting 



127 



It in a cool place it may be kept for one or two 
weeks. 

Lard. 

If lard has become strong it may be sweetened 
in the following way. To every gallon of lard pear 
and slice five or six potatoes fry them in some of 
the lard. When well fried strain off the lard and 
put it in the other lard melting and stirring it alto- 
gether. This will sweeten the entire jar and make 
it fresh as when new. 

Milk. 

To sweeten sour milk stir in about a tablespoon- 
ful of soda for each gallon. If it is very sour it may 
take more soda and it may be added by stirring in a 
very little at a time until it is sweet. 

To Preserve Milk. 

To preserve milk put it into bottles about like 
beer bottles. Leave stopped and place in pan or 
kettle of cold water and gradually heat it to the 
boiling point. Take off of fire and cork bottles as 
soon as possible. Place on fire and again rai&e to 
a boil, remove from the fire and let cool altogether. 
Do not let it get too hot as the steam may blow the 
corks out of the bottles. Keep it in a cool place 
and it will keep for months. 

If about two tablespoonfuls of grated horse- 
radish is put into each gallon of fresh milk it will 
remain fresh for several days. 

Butter. 

To Keep Butter Sweet — In the summer time 
when butter is plentiful melt down all you do 
not need and pour into fruit jars. When cold put 
a thin layer of salt on top. When winter comes 
take your butter out of jars, work in the desired 
quantity of salt. You will have sweet, yellow, 
delicious butter. 

Another — Pack in a stone jar, and cover with salt 



128 



water. It will keep sweet and fresh for two or 
three weeks. 

Eggs. 

To Preserve Eggs — Only perfectly fresh eggs can 
be kept good for any length of time. To tell the 
age of eggs di&solve two ounces of common salt in 
a pint of water. When a fresh laid egg is placed 
in this solution it will descend to the bottom of the 
vessel, while one that is one day old will not quite 
reach the bottom. If the egg is three days, it will 
swim about underneath the surface of the water. 
If it is more than four days old it will project above 
the water in proportion to its age. 

Having selected perfectly fresh eggs, put them 
a dozen or more at a time into a small basket and 
immerse them for five seconds in boiling water 
containing five pounds of common brown sugar to 
each gallon. Immediately place the eggs on the 
tray to dry. The scalding water causes the forma- 
tion of a skin of hard albumen next the inner sur- 
face of the shell. The sugar effectually closing the 
pores in the shell. When the eggs are cool, pack 
them small end down in a mixture of two parts dry 
bran and one part of powdered charcoal. Eggs put 
up in this way have been kept fresh for six months. 
When the eggs are placed in the charcoal they 
should not be allowed to touch each other. Be sure 
that none of them are broken as this may cause 
all the rest to rot. 

Another — To test eggs, put them in a pan with 
sufficient cold water to well cover them. The good 
eggs will lie on their sides on the bottom, the 
lightweight ones will stand on the end, while the 
bad ones will float on top. 

Another — Place each end of egg against cheek 
or lips. If both ends are same temperature the 
egg is not fresh. If one end is warmer, the egg Is 
fresh. You will find one end of a good egg always 
warmer even when taken off the ice. 



129 



Another— A simple test is to place them in water. 
If they He on the bottom they are good. If they rise 
on end they are bad and should not be used. 

Another reliable method is to put them in a 
barrel or tub and pour over them one pint of salt 
and one quart of lime for each bucket cf water j 
required to cover them. They will keep in this way 
for months. 

Another — Slack one-half bushel of lime and add 
to it fifteen pounds of salt, one-quarter pound of 
cream of tartar and about forty gallons of water. 
All eggs should be completely immersed in this 
liquid and kept in a cool place. 

Another good solution is one part water glass 
dissolved in twenty parts distilled water. 

Fruit. 

People who live in the country have very little 
trouble with bad fruit. Those who live in the city 
and have to buy their fruit are likely to get all 
kinds of bad rubbish. The aim in buying fruit is to 
get it as soon after it is picked from the tree or 
vine as possible. When fruit has been picked for a 
period of time it begins to grow lighter in weight 
and to show signs of sooftening or rotting. This 
should never be bought unless it can be used im- 
mediately as only a very few days will pass before 
it will be entirely rotten. 

Fruit should never be used if it shows signs of 
having been picked while green. 

Apples. 

To keep apples through the winter only those 
that are perfectly sound should be selected. Wrap 
each apple separately in a piece of paper, put in 
a box or barrel and keep in a dry, cool place. 

Cider. 
To keep cider sweet, into each thirty gallons put 
two quarts of malt or if you cannot get the malt 



130 



put in two pounds of raisins and a quarter of a 
pound of mustard seed. Instead of driving a plug 
in the barrel paste a piece of thick paper over the 
bung. 

Wine. 

To make wine from any kind of fruit — Crush 
twenty-four pounds of any kind of ripe fruit. Add 
one gallon of soft water, four pounds of loaf sugar, 
one and one-fourth ounces of cream of tartar and 
one quart of brandy. Dissolve the cream of tartar 
in the water. Then add the other ingredients and 
let stand one week without disturbing. 

Grape Wine — Thoroughly clean and stem good 
ripe grapes. Put them in a kettle and pour in 
enough soft water to barely cover them. Boil them 
thoroughly and strain them. To every gallon of 
juice add one pint of sugar. Put on stove and bring- 
to a boil. Let it cool, then strain and bottle. Drive 
the corks below the tops of the bottles and fill up 
with ceiling wax. 

Another — Stem and wash good ripe grapes. Then 
taking 'about one-half crockful at a time mash them 
but do not crush the seeds. Cover and let stand 
all night. Strain out the juice and let it boil for 
ten or fifteen minutes. Strain and let set for 
twenty-four hours. Add one pint of sugar to each 
gallon, boil for ten minutes and bottle. • 

Grapes. 

The Chinese nave a method of preserving grapes 
which has never been surpassed by anything intro- 
duced by their more civilized brethren. They cut 
•a round piece out of a large pumpkin, large enough 
to admit the hand. (Keeping the piece whole.) 
They clean out the inside of the pumpkin and fill 
it with sound, clean grapes. They then put in the 
piece which they cut out and fasten it air tight 
and keep in a cave or cellar. 



131 



Pickled Grapes. 

1. Take ripe grapes in the bunch and pack ,them 
in a large stone vessel. A few layers of grape leaves 
along through them would be helpful. To every gal- 
lon of vinegar required to cover them add one quart 
of white sugar, one ounce of cinnamon and one 
ounce of cloves. Boil the vinegar, sugar and spices 
together and when cool pour over the grapes. Keep 
air tight and in a cool place. 

2. To eight pounds of grapes use four pounds 
of sugar and one quart of vinegar. Place the grapes 
in jars and boiling tne other ingredients together, 
pour over them and seal. They may be flavored to 
.suit taste. 

Pickles. 
i. To one gallon oi soft water add a teacup full 
oi salt. Heat it to boiling and pour it over your 
cucumbers. Let them remain in the brine for 
twenty-four hours. Pour off the brine, neat it to 
boiling and pour over the cucumbers again, leaving 
them another twenty-four hours. Repeat the third 
time and then pour off the water and apply the cold 
vinegar. Place over the top of them a layer of horse- 
radish leaves and weight down well. They will be 
ready for use in a few days. 

2. To one hundred cucumbers add one pint of 
salt, one dozen small red pepper pods, one stick of 
cinnamon and a handful of cloves. Boll the salt in 
enough water to cover them ana pour it on while 
hot. Let stand for twenty-four hours then pour off 
water and apply vinegar. Tie up the spices and 
pepper in bags and put in with them and neat all to 
the boiling point. Put in jar and keep tightly covered. 

3. To each two gallons of cucumbers use one 
gallon of cider vinegar, one teacup ground mustard, 
one teacup of salt. Mix mustard and salt in vinegar, 
pour over the cucumbers in a crock or keg. Put them 
in a large keg, adding more vinegar, etc., as you 



132 



gather cucumbers. They don't have to be airtight. 
Cover them with a newspaper or lid. 

4. Pick the cucumbers from vines at night, wash 
them clean, and place them in the fruit can, small 
ends downward, to save room. Set them on the 
reservoir till they become a littel warm. Heat vine- 
gar, either cider or acid, sweteen and spice it to 
taste, if desired; pour over the cucumbers in can 
and seal tightly. This makes eiiher sweet or sour 
pickles. If the latter are desired omit sugar and 
spices. If vinegar is strong weaken with water, else 
it will soften and eat the pickles. These pickles are 
simply delicious. 

5. To one gallon vinegar add thirty-six grains 
salicylic acid, one cup salt, one quart brown sugar, 
5 cents' worth mixed whole spices. Shake well be- 
fore using and pour on pickies cold. 

Indian Cucumber Pickles. 
Into a large stone jar put two ounces of mustard, 
two ounces of curry powder, one ounce of garlic, one 
ounce of turmeric, and one dram of cayenne pepper, 
also two ounces of salt. Add gradually to this two 
quarts of cider vinegar, and just as many small 
cucumbers into the jar as this liquid will cover. 
Ooveir the jar tightly and let stand in a warm place 
for three days. Agitate it frequently. 

Sweet Pickles. 

Take a small jar of cucumber pickles and pour 
in it a rich syrup of vinegar, sugar and cloves; leave 
for three days and use. 

To 500 small cucumbers take three quarts of 
cider vinegar, add two ounces each of cinnamon, 
allspice, and cloves, three pounds of light brown 
sugar, and a few small red peppers. Let the pickles 
stand over night in salt water, then put them in cold 
vinegar and let them come to a boil and boil two 
or three minutes; if the vinegar is too strong add a 
quart of water. 



133 



German Sweet Pickle. 

Take three dozen cucumbers of medium size, one 
pint of string beans, two cauliflowers, and one pint 
of pearl onions. Put all these in brine for several 
days, then soak in vinegar and water for a day or 
two. Cut the cucumbers lengthwise, the beans in half 
and the cauliflowers in sections, discarding all the 
green leaves. Cover these with fresh grape Leaves 
and add a little alum and put over the fire for a 
few minutes to green them. To seven pounds of this 
mixture take one quart of vinegar, two and one-half 
pounds of brown sugar, plenty of mace, cinnamon, 
cloves and broken white ginger root. Boil this for 
two or three hours, then set away to get cold; the 
next morning boil again for the same time and then 
pour over the pickles. 

Green Tomato Sweet Pickies. 

Nine pounds of green tomatoes, four pounds of 
sugar, one quart of vinegar, and a tablespoonful each 
of cloves, allspice and cinnamon (whole spices). 
Slice the tomatoes rather thick, fill a two-gallon 
crock, sprinkle each layer with salt and let stand 
over night, using a plate with a weight on it to 
keep the tomatoes compact. Drain well, rinse with 
cold water, then put all together and cook until 
tender. Can while hot. 

Dill Pickles. 

To make these palatable and wholesome you 
want large, straight cucumbers. Long green and 
white spine are good varieties. Soak them over 
night in cold water. This will keep them hard. Wash 
them next day and pack in large jar or keg with 
alternate layers of grape leaves and a few stalks of 
dill. Then pour a brine over- them made by dis- 
solving one cupful of salt in one pailful of water. 
Hold pickles under brine by weighting with loose 
cover and a stone. In warm weather these pickles 
will be fit to eat in two weeks. No vinegar is needed, 
as the pickles develop acidity enough to be palatable. 



134 



Jersey Pickles. 

Two quarts onions chop fine, two quarts green 
tomatoes chop fine, and salt down for a couple of 
hours before, mixing, squeeze juice out, six green 
peppers chop fine, four quarts Lima beans, cook till 
tender in clear water, with pinch of salt, two quarts 
string beans, break short and cook same as Lima 
beans, drain beans, chop fine, one dozen whole 
pickled cucumbers, one dozen ears corn cut small, 
ten cents' worth mutsard -seed, ten cents' worth dry 
mustard, one gallon apple vinegar, one and one-half 
pounds sugar. Put vinegar in vessel, then sugar, 
mustard and mustardd seed, and cook until it is 
nearly thick, stir often to prevent scorching. 

Tomato Pickle. 

One and one-half pecks of green tomatoes, one 
ounce of white mustard seed, one ounce of whole 
cloves, one ounce of allspice, and twelve green 
peppers. Cut the tomatoes and peppers in half, re- 
moving most of the seeds of the peppers, and 
sprinkle salt over them and kit them remain over 
night. In the morning drain off the liquor and place 
them in a granite kettle with a layer of tomatoes 
and then the spices and the peppers and last the re- 
mainder of the tomatoes. Pour over them pure cider 
vinegar and boil fiiteen minutes. 

Green Tomato Pickles. 
Take about four quarts of green tomatoes, pick 
them over carefully, and slice in rather large pieces. 
Peel one quart of white onions, and slice fine half 
a dozen green peppers. Put all together in a stone 
jar or crock, putting them in the crock, a layer of 
salt and a layer of vegetables until all are in. Pour 
over them about three pints of best vinegar, half a 
cupful of white sugar, and a teaspoonful of cloves, 
a few sticks of cinnamon. Put on the stove and 
watch carefully until they begin to boil; remove 
to a cooler part of the range and cook gently for 



135 



a quarter of an hour. When cooked add an oun-;o 
of mustard seed. Put away in a jar for at least a 
month, being careful to keep in a cool place. At the 
end of this period again put it on to boil, adding 
as much sugar as is desired (about half a cupful its 
generally sufficient) and let it boil up well. Put 
into jars and seal tightly. 

Watermelon Pickle. 

Use one melon. Cut out heart, peel rind, cut in K o 
snuares and soak over night in strong salt water. 
Pat one quart vinegar on to boil, stir in five coffee 
cups sugar, one teaspoon cloves, and five sticks of 
cinnamon, one grated "nui meg, and one half lemon. 
Add rind that -as been rinsed in cold water. Not 
necessary to seal. 

Onion Pickles. 

lake small white onions, pour boiling sa.o water 
over them, let stand three days, then pour off and 
add fresh brine. After three days take vinegar ac- 
cording to quantity of onions, two ounces tumeric, 
heat vinegar hot, cover jar, stand ten days, pour 
off, put in fresh vinegar with red pepper, horse- 
radish, celery seed, mustard and mixed spices. 

New Beet Pickles. 

Boil new beets until tender, slice and put into 
cans while hot. Have weak vinegar boiling hot and 
add two tablespoonfuls of sugar and a little salt for 
each quart can. Seal same as fruit and keep in a 
dark place. 

French Pickle. 

Put in a two gallon stone jar one gallon of good 
cider vinegar, one pint of salt, half pound dry ground 
mustard, and keep your cucumbers under a light 
weight so they will be under the vinegar. They are 
ready for use in two weeks and are good as long as 
they last. Just wash the cucumbers and throw into 
the vinegar. 



136 



Mustard Pickles. 
Two quarts of small cucumbers, two quarts of 
sliced green tomatoes, two quarts of small onions, 
two large cauliflowers cut fine, four green peppers 
cut fine. Make a brine of four quarts of water, one 
pint of salt. Pour over the vegetables and let stand 
for twenty-four hours. After it has stood for the 
twenty-four hours, heat to a scalding point, and then 
let them drain. To make them thick add one cup of 
flour , sifted. Four tablespoons of ground mustard, 
one tablespoonful of tumeric wet with vinegar; add 
one cup of sugar and vinegar enough to make two 
quarts. Add vegetables and scald. 

Pickled Peaches. 

Take one gallon of good cider vinegar and eight 
pounds of good white sugar. Put in a little •cinnamon, 
alspice and cloves tied up in a cloth then boil all. 
Ail they are cooked done. Seal in airtight cans, uaing 
plenty of the juice. 

Mixed Pickles, 

Oae-half bushel of green tomatoes, two heads of 
cabbage or cauliflower, a few cucumbers chopped 
fine, two dozen small onions cooked, white mustard 
seed, two ounces of celery seed, one-half ounce of 
tumeric, two bunches of celery chopped, two and 
one-half pounds of sugar, *4 pint of mustard. 
Sprinkle salt on cabbage, pickles and tomatoes and 
let stand over night. Drain well, then scald in vine- 
gar until tender, drain, put all together and can. 

Apple Vinegar. 
Take six gallons of good hard cider and add to 
it four gallons of soft water, one gallon of molases 
and four pounds of sugar. Set in the sun till it is 
thoroughly fermented. 

Use two quarts black currants, one pint best 
vinegar, one and one-half pound white sugar; bruise 
the currants and place in a basin with the vinegar. 



137 



Let it stand three or four days and then strain into 
an earthen Jar. Add the sugar, set the Jar in a sauce- 
pan of cold water and boil for an hour. When cold 
bottle. 

Home Made Vinegar. 
Mix six pounds of light brown sugar with five gal- 
lons of water. Put in a keg, tack a piece of cloth 
over the bunghole. Lay the keg on its side in the 
back yard, where it will get the sun allday . At the 
end of three months you will have a better vinegar 
than you can buy. If you wish to make it in the 
winter place the keg back of the furnace and it will 
take a much shorter time to make. 

Picalilli. 

One peck of green tomatoes seeded; two large 
heads of cabbage, three pods of green pepper, a small 
tea-cupful of salt. Chop and mix well and put in a 
steamer or something where it will drain over night. 
In the morning cover it with good cider vinegar 
and let it boil until soft, then drain off the first 
vinegar and add to the mixture one tablespoonful of 
mustard, also a tablespoonful each of spice and 
ground cloves. Two pounds of sugar, one-half tea- 
cupful of horseradish and two or three onions. Cover 
with cider vinegar and boil for a few minutes keep 
covered tightly. 

Chow Chow. 

Two quarts of onions, two quarts of gherkins, two 
quarts of string beans, two small cauliflowers, one- 
half dozen ripe red peppers, one-half pound mustard 
seed, one-half pound whole pepper, one pound ground 
mustard, two quarts of cider or vinegar and two or 
three dozen bay leaves. Peel the onions, halve the 
cucumbers, string the beans and cut up the cauli- 
flower. Put all in a vessel and sprrnkle with salt. In 
the morning wash and drain tlioroughly and put all 
into cold vinegar except the red pepper. Let boil 
twenty minutes frequently turning. 



158 



Tomato Catsup. 
Boil one bushel of tomatoes until they re soft 
enough to rub through a sieve, then add to it one- 
half gallon of vinegar, one-half pint of salt, two 
ounnces of cayenne pepper, five heads of garllck 
skinned and separated, one pound of sugar. Boil 
slowly until reduced one-half. Set away for a week. 
Boil over once and if too thick thin with vinegar. 
Bottle and seal. 

Another: 

To two pecks ripe tomatoes put in boiling water, 
pe?l the skins; take four onions, two apples; boil 
until tender and add to tomatoes; boil again and 
strain through a sieve, working it until it Is all 
tnrough but the seeds; add one ounce allspice, one 
ounce mustard, four ounces cloves, xour ounces pep- 
per; put spices in a bag, add one quart vinegar; one 
pound brown sugar, half pound white sugar, half 
pound salt, and a pinch of red pepper; boil four 
hours; bottle hot. 

Gre«n Tomato Catsup. 
One peck green tomatoes, six pods of red pepper, 
four tabkspoonfuls of salt, four tablespoonfuls of 
black pepper, one tablespoonful of mustard, one 
tablespoonful of ground cloves, one tablespoonful of 
allspice and two quarts strong vinegar. Cook toma- 
toes and pepper in vinegar or till soft then strain. 
Add all the spices and boil slowly for five hours. 
When cold bottle and seal. 

Dried Tomatoes. 
Take clean, ripe tomatoes, slice hi thick slices or 
else in half. Lay them on a wide board or table, 
sprinkle salt on top; now set in the hot sun to dry. 
When one side is dry turn them over and let them 
stand that way until they are all dried up. Put them 
in a large pan and place in the oven, which should 
be moderately warm, to dry up. First a layer of 



139 



tomatoes should be put in a gallon jar. Sprinkle 
•with salt, then another layer of tomatoes, etc. When 
the jar is full cover up tightly and put away for 
the winter, when you can use them in flavoring 
soups or meats of any kind. They will cook up like 
■new tomatoes. 

Grape Catsup. 

Five pounds stewed grapes seeded, one pint ol 
vinegar and one teacup of sugar, season to taste with 
allspice, nutmeg, cinnamon, salt and pepper. Boll 
until thick. It should be run through a strainer while 
thin. 

Another : 

Take eight pounds of ripe grapes; wash and cook 
untii. it is possible to strain the seeds and skins by 
rubbing them through a fine sieve, then add four 
pound3 of sugar, one quart of vinegar, one table- 
spoonful each of cinnamon and allspice, and two 
teaspoonfuls of ground cloves. Place in a preserving 
kettle and let simmer until quite thick. Place in a 
wide-mouthed bottle. By using half green and half 
ripe grapes a catsup of more piquant acidity is made. 

Ssuce, 
One quart green tomatoes sliced thin; let stand 
in salt water over night; measure after they are 
soaked; two quarts cabbage, sliced fine; five small 
onions, sliced; one red pepper, chopped; two-thirds 
tablespoon tumeric powder, one-half tablespoon 
whole allspice, three-fourths tablespoon celery seed, 
one cup sugar, two tablespoons salt, quart vinegar. 
Boil half hour, or more is better. Put in fruit jars. 

Lernon Jeily. 
Dissolve one-half box gelatine In one cup of cold 
water. Grate two lemons. Put three cups of water in 
a kettle, add three cups of sugar and let boil for a 
few minutes. Add the lemon and gelatine. Let dis- 
solve and set off to cool. 



140 



Lemon Butter. 
To the juice and grated rind of three lemons add 
four eggs, one pound of sugar, a tablespoonful of but- 
ter and a cup of cold water. Beat until thoroughly 
mixed and boil until reasonably thick. Seal cold. 

Quince Jelly. 
Boil quinces in water for about one hour then 
crush and strain the juice out till it is absolutely 
clear. Take equal parts of the juice and white sugar 
and boil for twenty minutes; put in glasses and 
leave till hard before sealing. 

Currant Jelly. 

Put the currants just as they come from the bush 
or market into a. porcelain lined preserving kettle, 
heat and mash with a wooden spoon or a potato 
masher. Let them come to a boil and cook for 
fifteen minutes. Remove from the fire and when 
quite cool strain a small portion at a time through 
a thick muslin bag which has been wrung dry out 
of hot water. Measure, and put an equal amount of 
granulated sugar in the oven to get hot; put the 
currant juice back onto the stove and boil slowly 
for a quarter of an hour; skim every bit of scum 
and stir in gradually the hot sugar; boil a few 
minutes longer — about ten minutes will do — and 
then put into glasses. No water is used at all. A 
quart of juicy currants will make two glasses of 
jelly. 

2. Look the fruit over carefully, but do not 
strip from the stem; put in a jar, which set in a 
pan of hot water on the back of the stove. Mash 
thoroughly, not letting them get very hot; remove 
to a table and strain through a muslin bag, squeez- 
ing tight; after straining all through the muslin, 
strain through a flannel jelly-bag. To each pint of 
juice use one pint of granulated sugar. Put one 
quart at a time in a porcelain kettle and boil 15 



141 



minutes; remove from the fire and pour into jelly 
glasses, first rinsed out in cold water. 

Pear Jelly. 
Cook the fruit until soft in enough water to 
cover. Strain through a coarse cloth, and to every 
pint of juice use a half-pint of sugar. By u&lng 
one-half the amount of sugar as fruit, it requires 
more boiling, but is nicer for common use. Still, 
if preferred sweeter you can use as much sugar as 
juice. Flovar with lemon. 

Ripe Grape Jelly. 
Take grapes fully ripe; remove the skins and 
scald, using the pulps only. Then strain, and to 
two measures of juice put three of sugar. Boil 
about five minutes. The smaller the quantity boiled 
at a time the nicer the jelly will be. Fill your 
glasses while the jelly is ho!., and when cooled, 
cover with paper over the tops, using the unbeaten 
white of an egg for paste. 

Green Grape Jelly. 
Take full grown grapes just before they change 
color. Pick them from the stems, wash and place 
in a porcelain kettle, with just enough water to 
cook them without burning. When all are cooked 
soft, turn into a flour sack, or any suitable cloth, 
and hang where the juice can drain into a jar. 
Weigh the clear juice and set on the fire in a 
porcelain kettle. After it boils 10 minutes, add its 
weight in granulated sugar and boil ten minutes 
more. Skim off the red sugar-sand just before tak- 
'ng off the fire. Heat the glasses in hot wate** 
before putting the hot jelly in, and let stand till 
cold, then cover in usual way. 

Grape Jam. 

Wash the grapes and separate the pulps from 
the skin. Boil the pulp until the seeds come out 



142 



and then rub through a sieve and boil in as much 
sugar for a quarter of an hour and seal. 

Spiced Grapes. 
Spiced grapes are a splendid relish for cold 
meats and easily made. Wash ten pounds grapes, 
cover with cold water, and cook until tender. Press 
through a sieve to remove stones and skins. Add 
five pounds granulated sugar, two quarts vinegar, 
one tablespoonful cinnamon, one tablespoonful all- 
spice, and one whole nutmeg, grated. Boil down to 
the consistency of thick catsup; seal while hot. 

Preserved Strawberries. 

From a measure of strawberries, select those 
that are sound and of uniform size. Squeeze the 
juice out of the culls and boll it to a jelly with the 
same amount of sugar. While yet boiling add the 
selected berries (not the mashed ones) and their 
weight in sugar to the jelly. Cook for a short time 
but not enough to cause them to shrivel. Seal 
when cold. 

Blackberry Jelly. 

Look the berries over carefully; put them In a 
jar and mash thoroughly. Strain through a muslin 
bag first, pressing tight, then through a flannel 
jelly-bag. To each pint of juice add a half-pint of 
granulated sugar. Put one quart at a time into a 
porcelain kettle, add the sugar and boil 20 minutes. 
Rinse the jelly glasses in cold water before pouring 
the jelly into them, and set them on a wet tea- 
towel. 

Strawberry Jelly. 
Take desired quantity of berries, wash carefully, 
place on slow fire, without a drop of water. When 
the juice has come from the berries strain twice 
through a cheese cloth, measure, and for every cup 
of juice add a cup of sugar. Place on brisk fire. 



143 



stirring until it threads from the spoon. Pour in 
glasses and seal. Cook one glass at a time. 

Raspberry Jelly. 

To make raspberry jelly: First look the berries 
over thoroughly and wash them and drain the water 
all off. Then put in an enamel kettle on the stove, 
adding a little water, and cook well. Empty them 
into a thin flour sack and drain off all the juice. 
If berries have been entirely freed from worms and 
insects this pulp left over from draining may be 
used for jam. Then to one cup of berry juice add 
one cup of sugar and boil from ten to fifteen min- 
utes. Put in jelly cups and set in sun till it thick- 
ens and a firm scum forms on top. This is excellent 
and never molds. 

Remnant Jelly. 

Wash carefully before paring fruit for canning 
and use the parings for jelly. This combination 
blends nicely, and as the fruits came at about the 
same time one can use the juices well. Parings and 
cores of sne-quarter peck quinces; parings and 
cores of one-quarter peck peaches; one quar f . of 
cranberries; three lemons sliced. Cover all with 
cold water and cook slowly until the juice can be 
squeezed out readily. Strain through a bag and 
measure by cups. One cupful of sugar for every 
cupful of juice. Cook juice alone for twenty 
minutes before putting in the sugar, then ten 
minutes longer. Skim carefully and pour into 
glasses. 

Strawberry Jam. 

Remove the stems and wa&h the fruit very 
thoroughly; take one pint of sugar to one quart of 
pulp; boil down very thick, as the fruit is very 
juicy; this will take three or four hours. Put into 
stone jars and set in a cool place. If thick enough 



144 



it will keep without sealing. Raspberry jam cnn 
be made in the same way. 

Apple Raspberry Jam. 
Stew fresh apples to a smooth pulp, using very 
little water in stewing them. To 2 cupfuls of the 
stewed apples, add 1 cupful of raspberries and 1 
cupful of sugar. Boil up together, then seal in 
glass jars. This will be found a delicious jam, 
better than if made of the raspberries alone. 

Strawberry-Pinapple Jam. 

Use three quarts strawberries two medium sized 
! pineapples cut into thin slices, then cubed. Put 
the fruit with two pounds granulated sugar in alter- 
nate layers in a granite preserve kettle, and let 
stand till juice runs. Then add the juice of one 
lemon and one orange. Cover the peel, of an 
orange with water and heat slowly to boiling, then 
scrape off the white; cut into narrow strips and 
add to the other ingredients with two more pounds 
of sugar. Cook all slowly until pineapple is tender 
and jelly forms. 

Jimjan. 

Extract juice from four 'boxes of currants as for 
jelly. Put over fire with five pounds of sugar. Let 
it come to a boil, skim, then add rind and pulp of 
one orange cut up finely, one package seeded raisins, 
and two boxes red raspberries. Cook until thick, 
about twenty minutes, pack in jelly glasses. Pour 
melted paraffin over top before putting on cover. 
Delicious. 

Braindy Peaches. 

To one gallon of peeled peaches add two pounds { 
of sugar and let stand over night. Take a pint of I 
the syrup and half pint of brandy, and one and one- j 
half pounds of sugar, and boil to a thick syrup; lay ! 
the peaches in about five minutes and put in glass 
jars. 



145 



Tomato Relish. 
One peck of ripe tomatoes peeled cold, chop and 
let drain over night, six onions cut fine, three heads 
of celery, five red peppers, one small cup of salt, 
drain off and add two pounds of brown sugar, two 
ounces white mustard seed, five cups of vinegar. 
Put in glass jars cold — do not cook. 

Peach Marmalade. 
Peel and remove the stones from one-half a 
bushel of free-stone peaches. Weigh them and 
make a syrup of two-thrids as much sugar by 
weight as there is fruit. After the syrup is 
thoroughly cooked and skimmed, pour it over the 
fruit, and let cook until the fruit begins to settle 
before stirring. Then stir constantly until thick. 

Green Grape Marmalade. 

Pick the fruit carefully from the stems, wash 
and put on to cook in a porcelain kettle, allowing 
one pint of water to each gallon of fruit. Cook 
until soft; when cool enough, rub through a wire 
sieve, allowing one pint of granulated sugar to one 
pint of pulp. Boil hard for 25 minutes, watching 
closely, as it burns easily; take off and pour into 
bowls or jars. Cover with paper when cool, same 
as jelly. 

Vanilla Crsb Apple Jelly. 

When putting up crab apple jelly get 10 cents' 
worth of vanilla beans from any drug store. When 
the juice is strained and measured throw in the 
piece of vanilla bean and let it boil until jelly is 
made. It gives apple jelly a fine and delicate flavor. 

Cranberry Jelly. 
Two ounces isinglass, one pound sugar, three 
pints well strained cranberry juice. Make a strong 
jelly of the isinglass then put in the sugar and 
juice. Boil and strain. 



146 



Sunshine Preserves. 
To make a most delicious preserve, retaining 
the flavor and shape of strawberries, cherries, red 
raspberries, or any small fruit, let the sun do your 
cooking. Put equal parts of fruit and sugar in 
alternate layers in a kettle and place over fire until 
sugar is dissolved. Then spread out on platters 
or in shallow granite pans, cover with glass, and 
set in the hot sun for two days, bringing in over 
nfght. If by tnis time the syrup has not reached the 
right consistency put the platters in the oven with 
a slow fire until the preserve is ready to put in 
glasses. Cover with paraffin as you would any 
other preserve. This method has been successfully 
used for many years. 

Tomato Preserves. 
Twelve pounds ripe tomatoes, eight pounds 
sugar, six lemons cut in small pieces, two table- 
spoons whole cloves, and a large cupful stick cinna- 
mon, or if preferred, three-fourths pound green 
ginger. Cook until rather firm, but not too dark. 

Canning. 

1. To Can Corn — Make a salt brine strong 
enough to hold up an egg. Put it in a large vessel 
then put in whole ears of corn and cover it up 
tightly. It is then ready to cook at any time. When 
ready to cook soak out some of the salt as in 
pickles. 

2. Canning Corn— Cut the corn off the cob and 
to every six quarts of corn add one ounce of tartaric 
acid dissolved in a little hot water; put acid in, 
then cover corn with water and cook for three 
hours. 

To prepare for the table, pour off the acid (save 
it) and put in fresh cold water. To one quart of 
corn add a small teaspoonful of soda. Let stand 
a few minutes before cooking'. If you should get 



147 



in too much soda, the corn will turn yellow. Add 
some of the acid water, until it turns white. Add 
one tablespoonful of sugar. 

To Can Tomatoes Whole. 

Scald and strip as directed in last recipe. As 
you peel the tomatoes, lay them in a colander to 
drain off superfluous juice. Have ready a kettle 
of really boiling water. When the tomatoes are 
all skinned, put them into the boiling water and 
leave them eight minutes, or until the boil begins 
again. Take out a few at a time— just enough to 
fill one jar; fill this up with boiling water from the 
kettle, seal, set aside and go on with the second jar. 
Proceed thus until all the tomatoes are used up. 

Select the finest and firmest tomatoes for this 
purpose. Break them as little as possible, dipping 
them out with a wooden spoon. 

To Can Asparagus. 
Cut the stalks to within two inches of the tips. 
The rest of the stem is wood. It will not be eaten 
and take up room in the jar that might be occupied 
to more advantage. Lay the asparagus, thus abbre- 
viated, evenly and close together in a boiler and 
cover with cold water slightly salted. Put the 
cover on the boiler and set over the fire. Bring to 
a slow boil and keep it up ten minutes, never letting 
the bubble became violent. Remove the asparagus 
gently with a wooden ladle; put into the jars, the 
| tips uppermost, in orderly array; fill will boiling 
salt water and seal. Put in cool, dark place. 

To Can Berries. 

Measure three pints of blackberries, one-half pint 

of sugar, and same of water. This is the quantity 

for one quart jar. Let them boil two or three min- 

j utes; scald jar in hot water and fill, leaving room 

i for three tablespoons of melted paiaffin. Can rasp- 

! berries by the same recipe. 



148 



Canned Pineapple. 
Pare fruit; be particular to cut out eyes; weigh 
and chop fine; add same weight of sugar; mix 
thoroughly in a crock; let it stand twenty-four 
hours; then put in cans; fill gull; seal tight and 
put in a dark, cool place; in two or three weeks 
look and see if any signs of working. If bo, pour 
into pan, warm through; then replace in cans. 

To Can Strawberries. 

To can strawberries and have them keep their 
color and flavor, make a sugar syrup end while 
boiling add the berries. Boil only a few minutes, 
and just before removing from the fire add a scant 
tea spoonful of vinegar to each quart of berries. 
Seal in glass jars, as .any ordinary fruit. 

To Can String Beans. 
String and break the beans, boil in slightly salted 
water, add one tablespoonful of cider vinegar to 
each half ballon of cooked beans and seal hot in 
glass jars. The beans should be cooked until dona 
well enough for serving. 

Strawberries Canned Uncooked. 
Mash equal parts of berries and sugar, and seal 
in cans snre to be air-tight. Tiy one or two cans 
this way. They are just like fresh berries, as they 
are not cooked. 

Mince Meat. 

1. Boil three pounds of very nice, tender beef 
and chop it very fine; when cold add to it the 
following: One pound chopped suet; two pounds 
stoned raisins; two pounds English currants; two 
pounds citron cut in fine pieces; one-half teaspoon- 
ful powdered cloves; two teaspoonfuls cinnamon; 
one-half teaspoonful powdered mace; two pounds of 
sugar; one pint each of brandy and wine; or cider 
may take the place of wine; or one-half pint of pure 



149 



alcohol will answer as well as the other liquors 
mentioned. Mix all the ingredients well, put in a 
stone jar and cover well. It will keep for a fort- 
night or more. When making the pies, chop tart 
apples very fine and to each pound of the prepared 
meat add one quart of tne apple; more sugar may 
be added if desired, and a little sweet cider will 
add to the juiciness of the pies. 

2. Three bowls of beef which has been boiled 
and chopped fine, five bowls of apples which have 
been pared and chopped, one bowl of sorghum, one 
bowl of vinegar, one bowl of suet or butter, two 
bowls of raisins and currants mixed, five bowls of 
sugar, two tablespoons each of cinnamon, nutmeg, 
cloves, an da little salt. Place all in a pan and set 
to boil ior about an hour. It can easily be kept 
during warm weather if placed in fruit jars and 
sealed while hot. Take the amount to be used and 
heat it to the boiling point, then thin it with water; 
also sprinkle with a little sugar. 

French Mince Meat. 
One peck of green tomatoes chopped fine or put 
through meat grinder with coarsest knife. Cook 
slowly three hours, then add six pounds brown 
sugar, one cup Orleans molasses, one cup vinegar, 
three table spoonfuls ground cinnamon, two table- 
spoonfuls salt, one tablespoonful ground cloves, one 
grated nutmeg, four pounds raisins chopped fine, 
two pounds currants, half-peck apples chopped fine. 
Boil all thirty or forty minutes. It is nice canned 
for winter use. 



150 



Yeast and BakSog Powders. 

1. Baking Powder — Six ounces of tartaric acid, 
eight ounces of good baking soda, and one quart of 
flour. Sift five or six times through a fine sieve to 
thoroughly mix all the ingredients. Put in an air 
tight jar. 

2. Mix by sifting several times a pound of 
cream tartar, half a pound of baking soda and a 
pound of cornstarch. 

Hop Yeast. 
Put one large handful of hops in your yeast jar 
and put one large tablespoonful each of dark brown 
sugar, flour and salt. Pour over these one quart of 
boiling water. Stir till lukewarm and put in a 
handful of ordinary yeast. 

Potato Yeast. 

Take twelve common sized potatoes, boil soft 
and mash them hot. Pour over them one pint of 
boiling water, then add one pint of cold water. 
Strain and add a teacupful of sugar and one table- 
spoonful of salt. When cold add one teacupful of 
bakers' yeast and set in a warm place to raise. 
Beat it down four or five times then place in a glass 
jar and cover tightly. This yeast will not sour. 

Test Yeast. 

The housekeeper frequently loses a baking of 
bread by using stale or inferior yeast. This could 
be prevented by using this infallible yeast test: 

Break one or two cakes of compressed yeast 
according to the size of the baking, in a cup of 
warm water, add a teaspoonful of granulated sugar 
and set aside for a minute or two. If the yeast is 
fresh it will come to the top and float, and if left 
for Ave minutes or 30 it will become foamy. 

If the yeast does not come to the top in ten 
minutes it is unfit for use. 



151 



Candies and Confections 

Vinegar Candy — Three cups of sugar, one cup 
of vinegar and two tablespoonfuls of butter. Boil 
for twenty minutes, add any flavor desired 'but do 
not stir while cooking. 

Clear Lemon Candy. 
Boil one pound granulated sugar with a half cup 
water in which has been dissolved a pinch of cream 
of tartar. After boiling a while try the sugar 1b 
the same way, as has been described in recipe for 
boiled cream frosting. The sugar, however, must 
crack when put into cold water and should not 
stick to the teeth when bitten. Then pour out upor. 
an oiled marble slab or into a large flat- pan (oiled) 
to cool. For flavoring use a little lemon extract 
and a quarter of a teaspoonful of tartaric acid. Cut 
into square bars. 

Lemon Cream Candy. 
Juice of one lemon, three pounds of sugar, one 
teaspoonful of baking soda, a very little grated 
lemonpeel, one pint of water. After the peel has 
been steeped in the juice for two or three hours, it 
should be strained out. Add the juice to other 
ingredients and boil till it forms a good candy. 

Chocolate Candy. 
Six cupfuls of sugar and two of cream; one 
tablespoonful of butter; scrape half a cake of choco- 
late, and flavor with vanilla. Boil; pour into a 
square buttered pan; when cool, cut in squares. 

Chocolate Carameis. 

1. One pint of sugar and one pint of New 
Orleans molasses (or sorghum) ; one-quarter pound 



152 



of grated chocolate; one-half cupful of sweet cream. 
j Try often by dropping a little In cold water when It. : 
is boiling. When about done add a teaspoonful of \ 
vanilla. Pour on greased tins about one quarter 
inch thick. 

2. Take four ounces of confectioners chocolate; 
put it in a kettle with one-half pint of water and stir 
over a slow fire until it dissolves. Add more water 
If needed, then add three pounds of good sugar, one- 
half pint cream nad one-half teaspoonful of cream 
of tartar. Put all in the kettle and boil until it 
begins to snap softly. It should then be tested and 
when done should be poured into a greased pan. 

Chocolate Drops. 

One cup of white sugar and one cup of water; 
boil five minutes and stir briskly till cool enough to 
roll into balls, which lay out tiil cold and hard. Pul- 
verize one-half cake of chocolate and melt it over 
the fire while still hot roll the sugar balls into it 
until they are thickly coated. They will soon get 
cool and hard. 

Pepermint Drops. 

Boil one cupful of sugar, crushed fine and just 
moistened with water, for five minutes. Take from 
ihe fire, and add cream f tartar the size of a pea; 
mix well and add four or five drops or oil of papper- 
mint. Beat briskly until the mixture whitens; then 
drop quickly upon white buttered paper. If it sugars 
before it is all dropped on the paper, add a little 
water, and boil a minute or two longer. 

Brown Sugar Candy. 

Two cups brown sugar, one cupful of water and 
one-half cupful of strong vinegar. Boil half an hour; 
turn into a buttered dish, and when cool, pull until 
very light colored. 

No. 2. Prepare pure candy in tlie following man- 
ner: Take one pound light brown sugar, cover with 



153 



water and let boil to the consistency of thin sirup; 
then stir till creamy. Spread on good bread. Should 
it cool too stiff add a little water. 

Peanut Candy. 
One pint of good molasses, one quart of shelled 
peanuts, two tablespoonsfuls of vanilla, one tea- 
spoonful of baking soda. Boil the molasses until 
thick then add the soda and vanilla, stirring well. 
Afterwards stir in the peanuts and cook for a few 
minutes before cooring. 

Sugar Drops. 

One pound of flour, three-fourths pound of sugar, 
one-half pound of butter, four eggs and a gill of 
water. 'Bake on buttered paper in a quicx oven. This 
makes sixty drops. 

Taffy. 

Three cupfuls of granulated sugar, two-thirds 
cupful of water and onet-hird tea&poonful of cream 
tartar. Boil all together without stirring; when half 
done add a teaspoonful of butter. When it will snap 
it is done, and must then be placed into a buttered 
plate to cool. Be careful not to cook too much. Pull 
until smooth and white. While pulling flavor with 
peppermint or vanilla. 

Molasses Honey Comb. 

Three cups light New Orleans molasses, a half 
cup sugar, a quart cup water and one tablespoonful 
vinegar. Boil over a moderate tire. When it com- 
mences to thicken stir it slowly, then bon until the 
sugar cracks. Stir in quickly one even teaspoonful 
soda with a little water and add also a few drops of 
lemon extract. It will foam up and harden in a min- 
ute. Therefore, pour it quickly into a deep pan 
(greased). 

Ice Cream Taffy. 

Boil two pounds granulated sugar with three- 
fourths of a pint of water and one cup of cyrup. Stir 



154 



only until it begins to boil. When boiled until the 
sugar cracks on being plunged into tee-water (see 
recipe, for clear lemon candy) add a teaspoonful 
vanilla extract and a piece of good butter. Pour out 
to coolu, then pull over a hook until light and creamy. 
Roll into strips and cut with the scissors in suitable 
pieces. While pulling this candy a pinch of soda can 
be added. 

Cream Candies. 

A very satisfactory cream can be made by beat- 
ing into the white of an egg a tablespoonful of cream 
and adding enough confectoiners' sugar to make «. 
soft dough. Fruit juice may be used instead of the 
cream. Candied fruit may be covered with this fon- 
dant, or chocolate may be melted and sugar plums 
made and dropped into the melted chocolate. Various 
ways will suggest themselves to the amateur candy 
maker. 

Another: 

One pint of cream with a pinch of soda; one pint 
of water; four pints white sugar; one tablespoonful 
of butter; one ounce of vinegar; four tablespoonfuls 
of powdered chocolate. 

Butterscotch. 

One cupful of butter, two cupfuls of sugar, two 

cupfuls of New Orleans or sorghum molasses, one 

heaping teaspoonful cinnamon. Bou 10 minutes; pour 

Into a buttered pan, and when cold cut into squares. 

Sea Foam Candy. 
Take two cups soft A sugar or dark brown (I 
i prefer the taste of the brown sugar), and water 
enough to moisten sugar well; set on stove to boil 
without iStirring; let boil till sugar wlil ball in cold 
water; this will take about ten minutes; have ready 
the beaten white of one egg; remove sugar from 
fire and stir in the egg, beating vigorously for few 
seconds; rub a little butter on a plate and pour 



155 



out before quite cool; cut in Mocks or form into 
cubes; nuts or figs may be added. 

Dainty Candy. 

An agreeable change fro mthe cream patty so 
frequently served at luncheons is the slender, twisted 
stick candy. It can be purchased in almost any deli- 
cate shade, and the hostess can select the colors used 
in her decorations, then tie three sticks together 
with two strands of baby ribbon in the same colors. 
One cannot imagine how pretty a plate of these 
dainty bundles can look when piled up in a hollow 
square. 

Pop-Corn Balls. 

Two cups of molasses, one cup of brown sugar, 
one tablespoonful of vinegar, a piece of butter the 
size of a small egg. Make the candy in a large ket- 
tle; pop the corn, salt it, and sift it through the 
fingers, that the extra salt and unpoped kernels may 
drop through. Four quarts or more of popped corn 
may be needed. Stir all the corn into the kettle that 
the candy will take, then heap it on buttered plat- 
ters, or make it into ball. 

Cocoanut Drops. 

Cut a cocoanut into small shreds, the smaller the 
better; add one and one-fourth pounds of moist 
brown sugar and one teacupful of cold water. Boil 
for thirty minutes over a slow fire. Stir frequently 
as it burns easily. Drop a spoonful at a time into a 
mold or in water to cool. 

Ginger Drops. 

Take three eggs, one cup of lard, one of baknig 
molasses, one of broken sugar, one large tablespoon 
of ginger, one tablespoon of soda in a cup of boil- 
ing water, five cups of unsifted flour. Drop table- 
spoons of this mixtures into a slightly greased drip- 
ping pan about three inches apart. 



156 



SOFT DRINKS 

»«r »r 

Cocoa. 

One pint hot water, one pint sweet milk, four tea- 
spoonfuls cocoa, or two squares of grated chocolate, 
two teaspocnfuls of corn starch dissolved in one- 
half cup milk, one teacup brown sugar, one egg 
beaten thoroughly with one-half cup very hot, though 
not boiling, water. Pour the water over the cocoa 
in a granite pot, then add the milk and sugar, beat- 
ing thoroughly, When tnis boil; up add the dissolved 
corn starch very slowly. Let all boil together well 
for some five or ten minutes. When the cocoa is 
ready, break the egg into a quart bowl and pour 
over it one-half cup very hot water, and beat it with 
a Dover egg beater till the bowl is nearly full of 
froth. Pour some of this into the cocoa pot, then pour 
in the boiling cocoa, reserving some of the egg for 
the top, and serve. This makes eight cups of de- 
lightiul cocoa. 

Iced Tea. 

Prepare tea in the morning, makiug it stronger 
and sweeter than usual; strain and pour into a clean 
stone jug or glass bottle, and set aside in the ice 
chest until ready to use. Drink from goblets without 
cream. Serve ice broken in small pieces on a plat- 
ter nicely garnished with well washed grape leaves. 
I ced tea may be prepared from either green or 
black alone, but it is considered an improvement 
to mix the two. 

Tea made like that for iced tea (or that left in 
the teapot after a meal), with sugar to taste, a 
slice or two of lemon, a little of the juice and some 
pieces of cracked ice, makes a delightful drink. Serve 
in glasses. 

Pineapple Lemonade. 

Pare and grate a ripe pineapple; add the juice 



157 



of four or five lemons; a simp made by boiling to- 
gether for a few minutes two cups of sugar and the 
same quantity of water. Mix and add a quart of 
water. When quite cold strain and ice. Add cherries, 
strawberries, and raspberries. 

Another: 

One pint water, one cup sugar, one quart ice 
water, one can grated pineapples, juice of three 
lemons. Make a sirup by boiling the sugar and 
water ten minutes. Add the pineapple and lemon 
juice. Cool, strain, and add the ice water. Serve 
in lemonade glasses. 

Blackberry Cordial. 
Secure ripe berries and crush them; to each gal- 
lon of juice add one quart of boiling water; let it 
stand twenty-four houis, stirring it a few times; 
istrain and add two pounds of sugar to each gallon 
of liquid; put in jugs and cork tightly. It may be 
used in two months, is excelent for summer com- 
plaint, and can be taken by delicate invalids. 

Raspberry Punch. 

Mash sufficient berries to give two cupfuls of 
juice when strained. Pour this juice upon one cupful 
of granulated sugar and allow the sugar to dissolve. 
When dissolved, add the juice of a lemon and a 
quart of iced water. Serve very cold With a few 
whole berries added. 

Strawberry Wine. 
To the juice of three quarts of strawberries, mash- 
ed and strained, add one-half the quantity of red cur- 
rant juice. Put to each quart of fruit juice one quart 
of water and one pound of loaf sugar. Ferment it in 
a clean, sweet cask, leaving the bung out; when 
fermentation has finished, put into bottles and cork 
•it for use. It is a pleasant, wine for invalids and also 
for cooking purposes. 



158 



Strawberry Sherbert. 
Take fourteen ounces of picked strawberries, 
crush them in a motar; then add to Ihera a quart of 
water; pour this into a basin, with a lemon sliced 
and a teaspoon of orange flower water; let it stand 
for two or three hours. Put eighteen ounces of sugar 
into another basin, cover it with a cloth, through 
which pour the strawberry juice; after as much has 
run through as will, gather up the cloth and squeeze 
out as much as possible from it; when the sugar is 
all dissolved, strain it again; set the vessel con- 
taining it on ice until ready to serve. 

Raspberry Shrub. 

Four quarts of red raspberries to one of vinegar; 
let stand four days, then strain; to each pint of juice 
adu a pound of sugar. Boil twenty minutes. Bottle 
and keep in a cool dry place. 

Lemon Sirup. 

Take the juice of twelve lemons, grate the rind 
of six in it, let it stand over night; then take six 
pounds of white sugar and make a thick sirup. When 
it is quite cool, strain the juice into it, and squeeze 
as much oil from the grated rind as will suit the 
taste. A tablespoonful in a goblet of water will make 
a delicious drink on a hot day, far superior to that 
prepared from the stuff commonly sold as lemon 
sirup. To extract juice of lemon or orange much 
more juice will be obtained if the fruit is first cov- 
ered with cold water and allowed to come to a boil 
hefore the fruit is cut. 

Pine Drink. 

Cut one uupeeled pineapple into thin slices, put 
the slices into a crock with one and one-half quarts 
of water and a tiny piece of bruised ginger. Cover 
and allow to stand until the next day, when strain 
and mix with one pound of sugar. Pour into bottles, 
cork tightly and it will be ready for use after two 
days. This drink will effervecse and does not keep 
long. 



159 



Pimento Dram. 
One pint of ripe pimento berries, one pint of rum, 
one cupful of lime juice, two quarts of sugar, one 
quart of hot water, one-eighth of a pound of cin- 
namon. Put the berries into the rum and lime 
juice, and allow them to remain for two days. Make 
one quart of hot water and two quarts of sugar into 
a syrup; add the powdered cinnamon. When the 
syrup is cool, add the other ingredients in which the 
berries have been steeped. 

Syrups»*Molasses 

Imitation Maple Syrup, 

Take nice clean corn cobs; put to soak for twelve 
hours. Then boil with the same water for two hours. 
Strain off liquid. Add to each cup liquid one cup 
granulated sugar, and boil fifteen minutes. You will 
have a nice light brown syrup, and will not be able 
to tell the diffrence from real maple syrup. 
Lemon Syrup. 

€ook one cup of sugar with one-quarter of a cup 
of water for eight minutes. Add two level teaspoon- 
fuls of butter and one tablespoon of lemon juice. 
"When the butter is melted the syrup is ready to 
serve with griddle cakes. 

Chocolate Syrup. 

Into a saucepan put three tablespoonfuls of grated 
chocolate and gradually pour on it half a pint of 
boiling awter, stirring al Ithe time till chocolate is 
dissolved. Add one pint of granulated sugar and stir 
till it begins to boil. Cook three minutes longer and 
cool. When cool add one teaspoonful of vanilla ex- 
tract, bottle, and keep in a cold place. To make 
a chocolate sundae pour three tablespoonfuls of the 
syrup on a dish of ice cream and put a few English 
waiuts on the cream. A refreshing dring for sum- 
mer is made by putting into a tumbler two table- 
spoonfuls of cracked ice, two tablespoonfuls of choco- 
late syrup, and a gill of milk. 



160 



MISCELLANEOUS 



Before using new tinware grease all over inside 
and out with fresh lard and set in a hot oven till 
thoroughly heated. This will prevent rusting so 
easily. Care should be taken that it don't get 
hot enough to melt the solder. 

The inside of freth banana peel is an excellent 
tan shoe polisher. No polish is needed. 

An envelope sealed with the white of an egg 
cannot be opened by steaming. 

If pecans are thrown into boiling water the 
shells will become soft and the kernels will come 
out whole. 

A soured sponge can be made clean and sweet 
by diluting it . thoroughly with lemon juice and 
then washing it absolutely clean. 

By burning dried orange peel on a hot stove 
a bad odor in a room may be dispelled. 

Sinks which have become dirty and look bad 
may be cleaned by the use of muriatic acid, hydro- 
chloric acid, oxalic acid, gasoline or kerosene. 

Put a piece of iron in the inkwell to keep the 
pens from corroding. 

Keep the cellar dry, pure and clean. Any 
dampness or odor from it penetrates the house and 
is apt to cause sickness. 

A spoonful of lemon juice added to boiling rice, 
will prevent the grains from sticking together and 
prevent it from turning dark. 

To separate the yolk of an egg from the white, 
break it in a small funnel and the white will go 
through and leave the yolk behind. 

To remove match marks from the walls rub it 
thoroughly with a piece of lemon. 

If the coffee pot is stained, boil it in a strong 



161 



solution of boras snd water and then dry and rub 
with a woolen cloth and it will be as bright as new. 

In warm weather eggs will froth better if they j 
are kept cool. 

Save time when baking sweet potatoes by plac- ! 
ing a plate of water in the oven, and they will bake i 
in half the usual time and will have much better 
flavor, and the skins will not be so thick and dry. i 

If a nail or two are dropped into a vase of 
water holding flowers, the Avater will keep fresh 
much longer. 

When cleaning fish, hold them up by the tails 
and pour boiling water on them. 

Gilt frames may be cleaned with turpentine, 
kerosene, gasoline or ammonia. 

Milk pans are quickly cleaned when washedin 
borax and water in the following proportion*?—! 
tables poonful of borax to a quart of water. 

A lump of cut sugar' in the teapot will prevent 
stain if the tea is spilled and will not perceptibly 
affect the taste. 

A little chloride of lime boiled in granite sauce- 
pans will make them look like new. 

Keep pearls in common dry magnesia instead of 
the cotton wool used in jewel cases and they will 
never lose their brilliancy. 

To stone raisins without having them stick to 
the fingers, soak them in hot water for two minutes, 
then plunge them into cold water and drain. 

Rinsing rice through two hot waters removes 
the starch as well as several cold water baths. 

When an obstanate cork or can top refuses to 
respond to your tugging, hold for a few minutes 
under your hot water faucet and see now readily 
they can be removed. 

Add to the pot of eott'ee when ready to serve a 



162 



half-teaspoonful of vanilla and a pinch, of baking 
soda the size of a bean. The sorla, destroys the 
sour taste caused by the free acid in the coffee. 

To cut hot bread without spoiling the appear- 
ance of the slices, cut with a strong sharp knife, 
the blade of whicn has been standing in boiling 
water before using. 

Add three tablespoonfuls of lirne water to every 
gallon of canned tomatoes £nd they will not spoil. 

To remove blacking from the hands wash first 
with kerosene then with soap. 

A small lump of camphor gum in the body of 
the lamp will greatly improve the light and make 
the flame clearer and brighter. A few drops of 
vinegar will do the same. 

When using dried or evaporated fruit in baking, 
a pinch of salt should be added, as this brings the 
flavor of the fresh fruit. The same rule governs 
for canned fruits. 

White curtains may be kept clean and white by 
soaking in gasoline and water over night and then 
washing them well and scalding in hot water. Do 
not boil. 

After baking a cake and if it sticks to the pan 
the easiest way to take it out without breaking 
it is to wet a clean cloth and wrap it around the 
pan. It will come out ail together. 

A hot bath at night will insure a good night's 
■ rest. Persons subject to weak heart or rheumatism 
should never take cold baths. 

Eggs that have been removed from the shells 
may be kept good for a time by covering with 
water. 

Turnips that are strong may have the sweet, 
fresh taste restored by parboiling them in water in 
which a pinch of baking soda has been dropped. 
Use cold water when putting them on to parboil. 



163 



In 'baking potatoes, put a small pan of water in 
the oven and they will bake much quicker. 

White materials which are to be laid away may 
be prevented from turning yellow by wrapping in 
dark blue cloth or paper. 

A tea&poonful of boiling vinegar on the stove 
will counteract the smell of strong food. 

To keep bread soft, remove from the oven as 
soon as done, grease the top with butter, wrap it 
in a cloth and put it in a tin covered can. 

Boiling starch is much improved by the addition 
of sperm or salt or both. 

A crust of stale bread boiled with cabbage will 
absorb the disagreeable odor. 

It is a good plan to keep a small dish of 
powdered charcoal on one of the upper shelves of 
the refrigerator, as it is an excellent absorbent 
of odors. It should be changed every few days. 

Water should be on the stove where plants are 
growing. 

House plants should be washed off at least twice 
a week. 

To kill red spiders on plants wash in warm 
soapsuds. 

If you will take a large pin or a fork and prick 
your potatoes before baking them, their bursting 
in the oven will be avoided. 

Stoneware, china, porcelain, and crockery can 
be prevented from cracking tiy simply placing them 
in cold water and adding to it a sprinkle of cooking 
salt. Allow the water to boil well; then cool grad 
ually. This process is called anneaing and is very 
effective in making the ware mentioned durable. 
Lamp chimneys can be treated in the same way. 

The Germans wear red glasses to prevent sea 
sickness. 



164 



Eggs with very thin sheila are not so likely to 
crack in boiling if they are put into cold water and 
brought very slowly to the boll. 

A little milk added to the water in whrch 
potatoes are boiled will make them whiter and 
taste better. 

Candy should not be stirred while boiling. 

Lemons will keep a long time if covered with 
cold water. 

A little hard coal ashes put through a fine 
strainer is spendid for cleaning stained sinks and 
graniteware. 

Cream and acids do not curdle where milk and 
acids will. 

Wash the hands in strong coffee to remove onion 
odors. 

A little vinegar put in .the water with tough 
meat makes it tender. 

The smell of fish may be removed from utensils 
in which it has been cooked by scouring with vine- 
gar and salt before washing. 

In pickling alum helps to make the pickles 
crisp, while horseradish and nasturtium seeds pre- 
vent the vinegar from becoming muddy. 

Invert all hard cooking dishes oyer steam or 
hot water for a few minutes and eevry particle will 
wash off easily, especially dishes that have been 
used for syrup, bread, or pastry dough. 

When vegetables or meat boils dry, set the 
vessel in which it is cooking quickly into a pan of 
cold water. The contents can then be easily 
removed, leaving the burned parts in the vessel, 
and the latter can be more readily cleaned. 

Sunflower seeds are said to give an extra fine 
flavor to eggs and are much used by the French 
people for that purpose. 



165 



When canning tomatoes, making sauce, catsup, 
jams, or jellies, place two or three ordinary marbles 
in the preserving kettle. The action of the boiling 
agitates the marbles and keeps the contents of the 
kettle in constant motion in the bottom, thereby 
preventing sticking and scorching. 

In the process of buttermaking, just as the little 
lumps of butter appear, pour in a quantity of cold 
new milk and proceed; it will leave the butter a 
golden yellow without detracting from the butter- 
milk, as water always does. 

Ammonia applied to the bites of insects, such 
as fleas, mosquitoes, etc., will stop the itching at 
once. 

Instead of spending a great deal of valuable time 
shelling peas, simply throw them into kettle, pods 
ajad all, after carefully washing and discarding all 
spoiled ones. When they are done the pods will 
break and rise to the surface, while the peas will 
be found in the bottom of the kettle. 

A fclice of lemon is excellent for cleaning tan 
shoes. 

The juice of onions will quickly allay the intol- 
erable stinging pain from a bee or wasp. 

When working with bees hold your breath and 
they cannot sting you. 

Many people, especially those employed in office 
work, are troubled with ink on their fingers. An 
easy remedy and one within the reach of every one 
is to wet the head of a match and rub on tbe finger. 
This will remove ink almost immediately. 

To preserve jelly from mold, use the following 
method: Beat the white of an egg until stiff. 
Spread on the top of jelly and cover. 

Put pieces of flannel on the floor in each corner of 
the closet, each day shake the flannel over news- 
paper and kill moths. The moths will eat the flannel. 



166 



Nothing equals kerosene for cleaning porcelain 
bath-tubs. 

For wagon grease or tar spots, rub with kero- 
sene while the grease is fresh, then wash out in 
cold, soft water, using no soap. 

Nothing takes out blood stains better than cold 
soapsuds to which kerosene has been added. 

Irons that Lave been put away sticky should be 
well scraped with a thin knife, then rubbed with a 
rough cloth, moistened in kerosene. 

A spoonful of kerosene in boiled starch keeps 
it from sticking; but do not use enough to make it 
smell of the oil. 

If boiled water is poured from jug to jug so that 
the air can pass through it, the flat taste that so 
many people object to will be avoided. 

A new tooth brush should be soaked in cold 
water for some hours before it is used, as this will 
prevent the hairs from coming out. 

To produce shiny results on the mirrors and 
windows, try rubbing them over with thin cold 
starch and wiping off with a soft cloth. 

To clean nickel silver ornaments, dip a piece 
of flannel in ammonia, and with this rub the article 
which will soon be beautifully clean and bright. 

A little vinegar should be kept boiling on the 
stove while onions or cabbages are being cooked to 
prevent the disagreeable odor from going through 
the house. 

After peeling onions wash the hands in mustard 
water, and the odor will entirely disappear. 

A few drops of camphor put into the water when 
bathing the face will prevent the skin from shining. 

A little vinegar put in the water with tough 
ni^at makes it tender. 

Veal i£ always better in its second eatatc than 
when freshly roasted. 



167 



Turnips should be peeled, and boiled from forty 
minute's to an hour. 

Lay vegetables, when peeled, in cold water for 
some time before using. 

Flavors are more delicate when not boiled in 
candy but added afterward. 

Never use sour milk, or so-claled prepared or 
self-rising flours for pastry. 

If eggs are to be boiled hard, have the water boil- 
ing when the eggs are put in it. This will prevent 
the yolks turning dark. 

Add a pinch of salt to cream before whipping it 
and whip it in a pitcher, as it will whip more quickly 
than in a bowl. 

A pinch of salt put into the lamps when they are 
filled with oil will cause them to burn more bril- 
liantly. 

A little salt sprinkled on a smoky Are will quick- 
ly clear it, and give the blue flame that is needed for 
grilling. 

To clean water bottles and decanters, mix to- 
gether half" a gill of vinegar and a handful of salt. 
Shake well. 

To keep canvas bright, apply to the surface a 
small quantity of linseed oil, using a soft rag, and 
afterwards rub as dry as possible. 

Apple stains on the bands can be removed by 
rubbing with a little lemon juice or the inside of the 
apple peel. Rinse in clear, warm water. 

Ammonia painted over wood work will darken it. 

When peeling onions begin at the root end and 
peel upward and the onions will affect the eye 
scarcely at all. 

The skin of young fowls will peel easily if the 
spurs of chickens are over a quarter of an inch | 
long it indicates old age. 

An ordinary screw with a piece of strong string 
attached can be used instead of a cork-screw in case 
of emergency. 



168 



LIBRARY OF CONGRESS 




014 184 175 






